Happy Anniversary Jared and Diana!

Happy anniversary Jared and Diana, here is the recipe. So for the rest of you here is some information, I made a Lemon Meringue Pie tonight for dinner with Brian's family(pictures to come later), it turned out well so I thought I would share it with the rest of you. If you follow the recipe EXACTLY you can make the pie in about 45 minutes from start to finish (trust me I did it tonight). You can use this fantastic recipe only if you promise never ever to say "this is exactly how Ashley makes it..." By the way thanks a million Steph, I owe you a pie, or dinner or something, seriously let me know whatever you want when you get back! THANKS!

Lemon Meringue Pie
INGREDIENTS
Filling
1 1/2 c. cold water
1 c. sugar
1/4 c. cornstarch
1/8 t. salt
6 large egg yolks
1 T. grated lemon peel (zest)
1.2 c. fresh squeezed lemon juice
2 T. unsalted butter

Meringue
1/3 c. cold water
1 T. cornstarch
4 large egg whites
1/2 t. vanilla extract
1/2 c. sugar
1/4 t. cream of tartar

1 baked pie crust (I use Krusteaz and it is by FAR the best pie crust I have ever had, dont bother to make it by hand, this is a much better texture and it is a thousand times easier, just buy the box, i am anti things from boxes but this is actually good).

1. adjust an oven rack to the middle position and heat oven to 325.
2. for the filling: combine the water, sugar, cornstarch, and salt in a large non reactive saucepan over medium heat and bring to a simmer while whisking constantly. When the mixture starts to turn translucent whisk in the egg yolks 2 at a time. Whisk in the lemon zest, then the lemon juice and finally the butter. Return mixture to a full simmer, then remove the pan from the heat. Lay a sheet of plastic wrap flush over the surface of filling (pour filling into pie crust).
3. for the meringue: bring the water and cornstarch to a simmer in a small saucepan over medium high heat, whisking frequently. WHen the mixture turns translucent and begins to bubble remove from heat (it starts to look a little bit like glue, i know this is weird but seriously it works)
4. Whip egg whites and vanilla in a large bowl with an electric mixer until frothy. Add cream of tartar and sugar, on medium. Whip until soft peaks form (seriously only soft peaks). Added cooked cornstarch mixture one tablespoon at a time, until mixture forms glossy STIFF peaks (not sorta stiff peaks, actual stiff peaks, if you go too far then it will get watery and you will NEED to start over).
5. Put mixture over lemon filling, bake at 325 for 25 minutes or until golden brown.