Lemon Meringue Pie

Lemon pie is totally fabulous. Here is a gluten free rendition of it.

1 pie crust, already baked

Filling:
4 large lemons, zested and juiced
1 1/4 cup sugar
4 large eggs, separated
3 large eggs
6-8 T butter

Meringue:
4 egg whites, reserved from the separated eggs
1/2 t vanilla
1/4 t cream of tartar
3-4 T powdered sugar

Whisk lemon zest, juice, sugar, 4 egg yolks, and 3 eggs. Cook in saucepan until thickened. Add butter to taste. Pour into precooked crust.

Make meringue. Add cream if tartar and sugar slowly. Swirl on pie.

Bake at 350 for 15-18 minutes. Cool before slicing.