Lime Meringue Pie

Bake the pie crust in a preheated 350 °F (175°C) oven for 25 to 30 minutes until light golden brown. Cool and set aside. For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute. Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lime juice, mixing well. Pour into baked pie crust. For Meringue: With electric mixer, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Add vanilla. Do not under beat. Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking. Bake at 400°F (205°C) on center rack of oven for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.