1 baked pie shell cooled
***For Pie Filling

3 large eggs separated (easier when done while eggs are still cold)
6 tablespoons cornstarch
1/2 teaspoon salt
2 cups water
2 tablespoons butter or margarine
4 teaspoons grated lemon rind
6 tablespoons fresh lemon juice with some pulp
1 cup white sugar for lemon filling
1 teaspoon pure lemon extract
***for meringue:
6 tablespoons of Super Fine white sugar for meringue
dash of salt for meringue
1/4 teaspoon of cream of tarter – to stabilize egg whites
1 teaspoon pure vanilla extract for meringue
*****
Equipment Needed:
Double boiler, mix master such as kitchen aid or hand mixer, whisk

To double boiler add all of the following: cornstarch, salt, 1/2 cup of the white sugar, mix till combined then add water and stir.
Cook over boiling water until thick stirring constantly.
Then cover with lid and let cook for ten minutes.
Combine egg yolks and rest of sugar into a bowl – stir till combined and add a little of the hot mixture to the egg yolks to temper them. Then add egg yolks to hot mixture and stir.
Turn off heat yet stir mixture for 2 minutes.
Remove double boiler from hot water, and place on trivet or counter where it is safe. While still hot, stir in butter, lemon rind, lemon juice and pure lemon extract.
Let cool to room temperature – without stirring and NEVER cool in fridge! Keep lid off so that steam can escape.
Once cooled, pour into baked pie shell and cover with meringue. Make sure all mixture is covered with the meringue – and place on the middle rack of your oven about 15 minutes at 325 degrees or until the meringue is lightly browned. Serve it up that night.

To Make Meringue:

Make sure your bowl, beaters are super clean void of any grease from previous uses. Add egg whites to bowl and start to beat.
Once eggs have started to be white and frothy, add sugar gradually. You might want to keep beating speed on medium or medium low so that your egg whites can dissolve the sugar. This is an imperative step that will help prevent your meringue from ‘weeping’ later on in the day as it sits for getting ready to be eaten.
For those of us that have kitchen aids – note, this process can be quicker than we realize being that these sort of mixers are super quick. So it is ok to beat slowly at first, so that the sugar has had the time to dissolve in the egg whites.
Continue beating until smooth and add vanilla extract.
To ensure all sugar has been dissolved, put a little on your fingers and rub them (as if you were making a snap) if you feel any bits of sugar, you will need to keep beating until smooth – so be careful not to over beat your meringue – which is why I suggested to beat at a medium speed.
Once meringue is shiny and peaks form, your ready to top your pie.