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1
Preheat oven to 350u00b0F.
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2
For the filling, in a medium saucepan mix sugar, cornstarch, flour, and salt. Gradually add water, stirring until blended. Bring mixture to boil, stirring constantly over medium heat. Cook 3 minutes more.
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3
Slowly pour 1/2 of the hot mixture into the egg yolks. Be careful not to cook the yolks. Just temper them. Slowly pour mixture with egg yolks back into saucepan. Bring this mixture to a boil again and cook another 3 minutes more.
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4
Add lemon zest, lemon juice, and butter. The mixture will be thick so watch your heat. Cook 2 minutes more. Now cover and set aside to keep warm.
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5
For the meringue, in a large bowl, beat egg whites and cream of tartar on high until foamy. Beat in sugar, 1/4 cup at a time. Beat in vanilla. Continue to beat until soft peaks form.
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6
Pour the warm lemon filling into a baked pie pastry shell. Starting at the edge of the pie shell, spoon meringue down around the shell, working your way into the center. Make sure there are no gaps between the pasty shell and the meringue. Pile the rest of the meringue into the middle of the pie.
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7
Bake for 15 minutes or until meringue is golden. Cool for 4 hours at room temperature.
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8
Tip: When checking the pie, open and close the oven door slowly-the meringue can fall very easily.
