Lemon Meringue pie..my specialty 
Mix 1 cup sugar, 1/4 cup cornstarch, salt and 1-1/2 cups water
in heavy saucepan. Bring to simmer over medium heat, whisking
frequently. When mixture turns translucent, whisk in egg yolks, two
at a time. Then add lemon juice and finally the butter. Bring to a
good simmer, whisking constantly. remove from heat, place plastic
wrap directly on the surface of the filling to prevent a skin from
forming.
Mix 1 Tbsp. cornstarch with 1/3 cup water in small saucepan and
bring to a simmer, whisking frequently, until thickened. Remove
from heat and let cool.
Preheat oven to 325 degrees. Mix cream of tartar and 1/2 cup
sugar together. Beat egg whites and vanilla until foamy and add
sugar mixture, 1 Tbsp. at a time, until mixture forms soft peaks.
Add cornstarch mixture, 1 Tbsp. at a time, beating to stiff
peaks.
Remove plastic from lemon filling and reheat over very low heat
during last minute of beating meringue to make sure it's hot.
Pour hot filling into pie shell. Immediately place meringue
around edge of filling and then into center of pie to keep it from
sinking into the filling. Make sure meringue is attached to the pie
crust edge so it doesn't shrink. Use back of spoon to carefully and
gently spread the meringue and create peaks. Bake at 325 degrees
for 20 minutes, or until meringue is golden brown
