Step 1

Stir together cornstarch, sugar and water in a small saucepan. Cook mixture over medium low heat, stirring continuously, until thick and translucent, about 3 to 5 minutes. (The mixture will begin to bubble and thicken but may remain cloudy). Set aside.

Step 2

Beat egg whites until foamy and beginning to peak (At this stage the meringue forms a soft mound or a soft peak that quickly falls over as the beaters are pulled out of the mixture). Add the cooled cornstarch mixture.

Step 3

Continue beating the egg whites while gradually adding 6 Tablespoons of sugar. Beat until very creamy. (At this stage the meringue will be glossy and the peaks will hold their shape as you pull the beaters from the mixture. If you are using a handheld mixer, turn the mixer upside down. The peak of the meringue left on the beater should remain upright).

Step 4

Pile meringue on pie filling (this Lemon Pie Filling is a good choice) spreading it to touch the edge of the crust all around.

Step 5

Bake 30 minutes at 325F, or until the top is kissed with a golden brown color.

Step 6

Serve with confidence and enjoy!