1 prepared graham cracker crust
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
6 large eggs, separated
1-1/2 cups water
1/2 cup fresh lemon juice
2 TBSP butter
Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.
Meringue:
1 TBSP cornstarch
1/3 cup water
1/4 tsp cream of tartar
1/2 cup sugar
4 large egg whites
1/2 tsp vanilla
Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.
