Instructions: In processor puree peaches; set aside. In saucepan, whisk together 3/4 c. sugar, cornstarch, water and salt. Stir in peach puree. Cook over med.

heat, stirring constantly, until boiling and thickened. Reduce heat to low; simmer 3 min., stirring constantly. Remove saucepan from heat. In med. bowl, beat egg yolks lightly. Whisk small amount hot peach mixture into egg yolks. Return egg and peach mixture to saucepan, mixing well.

Cook over med. heat 2-3 min. Remove saucepan from heat; stir in butter and lemon juice. Cool slightly then pour evenly into pie shell. In large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar beating until stiff peaks form. Mound meringue over pie filling. Bake 350F 12-15 min until golden. Cool at room temp, then chill 2 hrs before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.