Lemon Cream Pie

¾ cup sugar                                                 ¾ cup evaporated milk

3 Tbsp. cornstarch                                   ¾ cup water

¼ tsp. salt                                                     1/3 cup lemon juice (typically 1 lemon unless very small)

1 tsp. grated lemon rind                        1 (9-inch) baked pie shell

3 eggs, separated (separate while eggs are cold; beat egg whites at room temperature)

¼ tsp. cream of tartar                             ¼ cup sugar

Directions:

Mix sugar, cornstarch, salt and lemon rind. Beat egg yolks until lemon-colored; add dry ingredients and mix well. Gradually stir in milk and water; beat until smooth. Cook over low heat until  pudding thickens, about 10 minutes. Remove from heat and gradually stir in lemon juice. Cool thoroughly. Pour into baked pie shell. In small, deep bowl beat egg whites & cream of tartar about 1 minute or until soft peaks form. On high speed, slowly add  sugar 1 Tbs. at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of hot filling, spread to edge of crust to seal well. Bake in preheated 350° oven until lightly browned, about 12-15 minutes. Cool and slice with wet knife to serve.