Crust

Baked 9 inch Classic Crisco Single Crust

Filling

1. 1  1/2 cups sugar
2. 1/4 cups cornstarch
3. 3 talespoons all purpose flour
4. 1/4 teaspoon salt
5. 1 1/2 cups hot water
6. 3 egg yolks, beaten
7. 2 tablespoons butter or margarine
8. ` `/1 teaspoons grated lemon peel
9. 1/3 cup plus 1 tablespoon fresh lemon juice

Meringue

1. 1/2 cup sugar, divided
2. 1 tablespoon cornstarch
3. 1/2 cup cold water
4. 4 egg whites
5. 3/4 teaspoon vanilla

Heat oven to 350 degrees.  For filling combine sugar, cornstarch, flor and salt in medium saucepan.  Add waer gradually, stirring constantly.  Cook and stir on medium heat until ,mixture comes to a boil and thickens.  REduce temperature to low.  Cook and stir constantly 8 minutes.  Remove from heat.  Add about one third of hot mixture to egg yolks.  Mix well.  REturn mixture to saucepan.  Bring mixture to second boil on medium high heat.  Reduce temperature to low.  Cook and stir 4 minutes.  REmove from heat.  Stir in butter and lemon peel.  Add lemon juice slowly.  Mix well.  Spoon into baked pie shell.

For meringue combine 2 tablespoons sugar, cornstarch and water in small saucepan.  Stir until cornstarch dissolves.  Cook and stir on medium heat until mixture is clear.  Cool.

combine egg whites and vanilla in large bowl.  Beat at high speed of electric mixer until soft peaks form.  Beat in remaining 6 tablespoon sugar, one tablespoon at a time.  Beat wekk after each addition.  combine meringue with cornstarch mixture.  Beat until still peaks form.. Spread over filling, covering completely and sealing to edge of pie shell.

Bake at 350 degrees for 12 to 15 minutes or until meringue is lightly browned.  Cool to room temperature before serving.

makes one 9 inch pie