Lemon Meringue Pie

(1) 9" pre-baked pie crust
Filling
4 large egg yolks
3 large eggs
1 c sugar
3/4 c lemon juice
2 tbsp corn starch
1 stick butter, cut into small pieces
Meringue
4 large egg whites
1/4 tsp corn starch
1/4 tsp cream of tartar
1/2 c sugar
1 tsp vanilla

• Preheat oven to 350.
• Use double boiler (have water already boiling in bottom). Whisk together egg yolks, eggs, sugar, lemon juice & corn starch. Cook over medium heat stirring occasionally til thick enough to coat the back of a spoon. DO NOT let mixture boil.
• Remove from heat (top part) & stir in butter.
  
• Pour into pie crust.
• Meringue-beat egg whites til foamy.
  
• Add corn starch & tartar & beat til soft peaks form.
  
• Add sugar gradually & vanilla on high until stiff, but not dry.
• Put meringue over filling, making sure it goes to the crust.
• Sprinkle with sugar.
• Bake 12-15 minutes until meringue is lightly browned.