Mom's Lemon Meringue Pie

I like a tart lemon pie.. no sweet lemon stuff in my home!

Bake a 9" pie crust and set aside to completely cool.
Separate three eggs; put the whites into a non-plastic bowl with 1/2 tsp of vanilla and set aside. Next to the bowl place 6 Tbls. of sugar and also 1/4 tsp. cream of tartar. Set up the electric mixer to beat the meringue.
Wash three good sized lemons. Zest the lemons & place in a bowl with 2 Tbls. softened butter.
Cut the lemons in half and juice them, removing any seeds, until you have 1/2 cup of juice. Use the pulp.

Lemon filling ~
1-1/2 cups white sugar
3 Tbls. flour
3 Tbls. cornstarch
Mix this together in an 8 qt. sauce pan; gradually stir in 1-1/3 cup hot water with a wooden spoon. Cook and stir over medium/high heat until bubbly and thickened. Reduce heat and cook for two more minutes.
Remove from heat.

Place the three egg yolks into a bowl; beat them lightly with a fork. Gradually stir in about 1 cup of hot filling into the yolks. Stir well and quickly so the eggs don't cook. Pour this mixture into the sauce pan and stir, bringing the mixture to a slow boil again. Cook and stir 2 more minutes.

Stir butter and lemon zest into the hot mixture.
Gradually stir in the 1/2 cup lemon juice, beating well to combine.
Cover the mixture with saran wrap or wax paper to keep piping hot. (Or you can reheat in the pan, stirring, for a minute before adding the meringue.)
Set aside.

Quickly make the meringue.
Add the cream of tartar to the meringue and beat with an electric mixer on medium speed until soft peaks form. The tips will curl over when the beaters are removed.
Gradually add sugar, beating on high speed for a few minutes, or until the meringue is glossy with stiff peaks, and the sugar is dissolved.

Pour the hot filling into the pie crust, and quickly add the meringue. Seal the meringue to the pie crust, making a design on the pie.

Bake in a 350 degree oven for about 12 minutes or until the meringue is golden.
Let cool for about three hours before cutting.

*The trick to this pie is keeping the filling very hot; when the meringue touches the filling, the egg whites will cook from the heat. Otherwise the whites will be runny until the meringue topping*