Lemon Meringue Pie

Heat oven to 450F. Make pie crust as directed on box for One-Crust

Baked Shell using 9-inch glass pie pan.

Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.

Remove from heat.

In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.

Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes.

Pour into cooled baked shell.

Reduce oven temperature to 350F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.

Bake at 350F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.