Instructions: Lemon Filling:
Mix in saucepan sugar, cornstarch and salt. Gradually stir in boiling water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute.

Slowly stir the hot mixture into the slightly beaten egg yolk. Do this slowly so you wont cook the egg yolks and make then lumpy. Blend the hot mixture well then boil 1 minute, stirring until smooth. Blend in butter and lemon juice. Pour into baked pie shell.

Meringue:
Beat egg whites until frothy. Add cream of tartar and beat on high speed while adding sugar, one tablespoon at a time. Beat until stiff but still glossy. Place on hot filling, spreading against edge of crust until sealed. Bake at 350 degrees until browned (just a few minutes).

This recipe for lemon pie was given to my mother from my Grandmother Brown, who shared it with her. My mother passed it on to me and now, I am passing it on to my daughter, Ann Kelln-Humphries.

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