| 1 9″ Baked Pie Shell |
| Filling |
| 4 Egg Yolks |
| 3 Eggs |
| 1 Cup Sugar |
| 3/4 Cup Fresh Lemon Juice |
| 2 Tbsp. Cornstarch |
| 1/2 Cup Chilled Butter, cut into small pieces |
| Meringue |
| 4 Egg Whites |
| 1/4 Tsp. Cornstarch |
| 1/4 Tsp. Cream of Tartar |
| 1/2 Cup Superfine Sugar |
| 1 Tsp. Vanilla |
Preheat oven to 350°
Lemon Filling
In top of double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water, Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust.
Meringue
Beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla until stiff, but not dry peaks form. Spoon meringue over lemon filling to edge of crust. Bake until meringue is golden. 12-15 minutes.