Lemon Meringue Pie

Mix in large glass bowl:
1 cup  sugar
3/8 cup cornstarch

Gradually whisk in:
2 cups water

Then add:
2 egg yolks
2 Tbs butter
1 lemon zest, finely grated (about 1 Tbs)
1/3 cup  lemon juice

Cook in microwave stirring each minute until thick and boiled. Pour into cooled baked pie shell. Set aside to cool.

Beat until stiff:          
2 egg whites
1/2 tsp vanilla
3 Tbs sugar

Spread meringue over pie filling, being careful to seal to the edge of the crust. Bake at 350ºF for 15 minutes. Cool on a wire rack. Refrigerate till serving time.