Instructions: In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter. Bring to boil over direct heat, stirring constantly. Reduce heat and cook, stirring frequently, until thickened, about 3 to 4 minutes.

Remove from heat; stir in grated lemon peel. Pour into 9" baked pied shell. Top with meringue.

Beat egg whites until frothy; add cream of tartar. Continue beating until egg whites hold in soft peaks. Gradually add sugar, beating well after each addition. Add vanilla beating until firm peaks are formed.

Spread meringue on lemon filling starting at edges and working toward center of pie. Seal to crust edges with spatula tip.

Bake in 350 degree oven until meringue is golden brown.

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