This lemon meringue pie is good anytime. We love it for dessert, with coffee in the morning or just as a snack during the day. This pie will not last long.1 (9 inch) pie shell, baked 1 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 2 lemons juiced (about 1/2 cup) 1 tablespoon lemon zest 4 egg yolks, keep the whites for the meringue 2 tablespoons butter or margarine 1 1/2 cups water Using a wire whisk mix sugar, cornstarch and salt. Mix in lemon juice, zest, eggs, butter and water. Cook over medium low heat until filling thickens. Remove and pour into pie shell. Top with meringue. Meringue Topping: 4 egg whites 2 tablespoons sugar 1 teaspoon vanilla extract Beat egg whites with mixer, add sugar and vanilla, and continue beating until peaks form. Spread on top of pie covering entire pie. Place under oven broiler until browned or bake in preheated 350 degree oven until brown on top. Enjoy! Click to follow The Southern Lady Cooks on Facebook.