Looking for the best recipy for lemon marengue pie, do you have it ?

I love mine. It's not the most simple, but I am picky about lemon meringue pie, so I make this one every time.

"LEMON MERINGUE PIE

A collection of lemon-pie recipes would not be complete if this, the queen of them all, were missing. It has always been high on the list of pie lover's favorites.

1/2 c. cornstarch

1 1/2 c. sugar

1/4 tsp. salt

1 3/4 c. water

4 egg yolks, slightly beaten

2 tbsp. butter

1 tbsp. grated lemon peel

1/2 c. lemon juice

1 baked 9-inch pastry crust

4 egg whites

1/4 tsp. cream of tartar

1/2 c. sugar

Blend cornstarch, 1 1/2 cups sugar and salt in medium-size saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture comes to boiling. Boil 1 minute. Stir half the mixture into egg yolks; stir into mixture remaining in saucepan. Cook over low heat, stirring constantly, 2 minutes. Remove from heat. Add butter and lemon peel and juice. Cool slightly.

Pour into baked pastry crust. Beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar gradually; continue beating until meringue forms stiff, glossy peaks. Spread meringue over filling, making sure to seal it to edge of crust.

Make swirls in meringue with spoon or spatula. Bake at 350 degrees for 15 to 20 minutes or until meringue is tipped from brown. Cool on wire rack to room temperature. Makes 8 servings."

MAGIC LEMON MERINGUE PIE

1 (8-inch) baked pastry shell, cooled

2 eggs, separated

1 (14 oz.) can Eagle Brand sweetened condensed milk

1/2 c. Realemon reconstituted lemon juice

1 tsp. grated lemon rind

1/4 tsp. cream of tartar

1/4 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.

The best recipe is on the box of Kingsfords Cornstarch. Follow that recipe and you've got a great Lemon Meringue Pie.