Ingredients:

• 1 ½ cups sugar
• 5 tablespoons cornstarch
• ⅛ teaspoon salt
• 4 egg yolks
• 1 ¾ cups milk
• ½ cup fresh lemon juice
• 3 tablespoons butter
• 1 teaspoon lemon zest

• 6 egg whites
• ½ teaspoon cream of tartar
• ½ cup sugar
• ½ teaspoon vanilla extract

• 1 (9-in.) baked piecrust shell

Cooking Instructions:

1. Preheat oven to 325°F. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
2. Whisk together egg yolks and next 2 ingredients in a large bowl; whisk into sugar mixture in pan over medium heat, stirring constantly until mixture thickens, about 9 minutes. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.
3. Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Makes enough for 1 (9-inch) pie.
4. Spread Mile-High Meringue over hot filling, sealing edges.
5. Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.