Lemon Meringue Pie
1 9-inch pie crust, baked

FILLING

4 large egg yolks PLUS 3 large eggs
1 cup granulated sugar
3/4 cup fresh lemon juice
2 tbsp. cornstarch
1 stick butter, cut into small pieces

MERINGUE

4 large egg whites
1/4 tsp. cornstarch
1/4 tsp. cream of tartar
1/2 cup superfine sugar
1 tsp. vanilla

Preheat oven 350°.
To prepare filling, in top of double boiler, whisk together egg yolks, eggs, sugar, lemon juice and cornstarch.
Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Do not let it boil. Remove mixture from water and add the butter. Pour into crust.
To prepare meringue, beat egg whites at medium speed until foamy.
Beat in cornstarch and cream of tartar until soft peaks form.
Gradually stir in sugar and vanilla at high speed until stiff, but not dry peaks form.
Spoon over pie all the way to the edge so it does not pull away from the sides.
Bake pie until meringue is golden, about 12-15 minutes. Chill well before serving.
This pie seems like a lot of work but well worth it. The recipe can be confusing.
This takes about 7 to 8 lemons and 7 large eggs.