This lofty lemon meringue pie is sure to please.

Best Ever Lemon Meringue Pie

2 cups granulated sugar - divided use
1/2 cup cornstarch
1/8 teaspoon salt
4 large eggs - divided use
1 3/4 cups water
1/2 cup fresh lemon juice (no substitutes!)
3 tablespoons butter or margarine
1 teaspoon grated lemon peel
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 (9-inch) unbaked pie shell

1. Preheat oven to 325°F (160°C).
2. Combine 1 1/2 cups sugar, cornstarch, and salt; set aside.
3. Combine 4 egg yolks, water, and lemon juice; stir into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minutes, stirring constantly.
4. Remove from the heat and stir in butter and grated lemon peel. Spoon into a 9-inch unbaked pie shell.
5. Beat 4 egg whites and cream of tartar at high speed with an electric mixture until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, until stiff peaks form. Add vanilla; beating well. Spread over the pie, sealing to the edge.
6. Bake for 25 to 28 minutes.

Makes 8 servings.