Mom’s Lemon Meringue Pie

Preheat the oven to 350 degrees. Combine 1-1/2 cups sugar, cornstarch and salt in a saucepan. Place the pan on the cooktop over medium heat an gradually add the water, stirring the ingredients to keep them smooth. Bring the mixture to a boil and cook for one minute. Beat the egg yolks slightly in a small bowl. Gradually stir about a half cup of the hot mixture into the yolks. Pour the heated yolk mixture into the saucepan. Turn heat to low and cook, stirring constantly, for 2 minutes. Remove the pan from the heat. Stir in the butter, lemon peel and lemon juice. Let the mixture cool for 15 minutes. Pour the mixture into the pie crust. Whip the egg whites until they are foamy. Add the cream of tartar and whip until the whites stand in soft peaks. Keep whipping, gradually adding the remaining 1/2 cup sugar, until the mixture stands in stiff peaks. Spread this meringue mixture over the pie, making sure to cover all the lemon filling to the inner edges of the crust. Bake the pie for about 15 minutes or until the meringue has browned slightly. Remove the pie from the oven and let cool.