Light Lemon Meringue Pie

Methods/steps

heat oven to 375°F.

crust
prick bottom and sides of unbaked crust thoroughly with fork (50 times) to prevent shrinkage.
bake at 375°F for 12 to 15 minutes or until lightly browned. do not overbake. remove from oven. reduce oven temperature to 350°F.

filling
combine sugar, cornstarch and salt in medium saucepan. gradually stir in water until mixture is well blended. cook and stir over medium-high heat until sugar mixture comes to a boil. reduce heat to medium. cook and stir 5 minutes. remove from heat.
stir in small amount of hot mixture into egg yolk in small bowl. return mixture to saucepan. cook and stir for 1 minute. remove from heat. stir in lemon juice and lemon peel.

meringue
beat egg whites and salt in small bowl until frothy. gradually add sugar, beating well after each addition. beat until stiff, but not dry. beat in vanilla.
spoon filling into baked pie shell. spread meringue over filling, sealing meringue to edge of pie shell.
bake at 350°F for 15 minutes or until golden brown. do not overbake. cool completely on rack. cut with sharp knife dipped into hot water.