Lemon Meringue Pie

Grandma Sillitoe loves lemon and she says this pie has the best flavor.  Mini pie proportions included below.

1 (9-inch) baked pastry shell
1 2/3 cups sugar
6 tablespoons cornstarch
1/2 cup lemon juice
4 eggs, separated
1 1/2 cups boiling water
2 tablespoons margarine or butter
1/4 teaspoon cream of tartar

Preheat oven to 300. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch; add lemon juice. In small bowl, beat egg yolks; add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine; stir until melted. Pour into prepared pastry shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining 1/3 cup sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 20 to 30 minutes or until golden. Cool. Chill before serving. Refrigerate leftovers.

4 mini pie crusts
6 tablespoons & 2teaspoons sugar
1 tablespoons & 1 1/2 teaspoons cornstarch
2 tablespoons lemon juice
1 eggs, separated
6 tablespoons boiling water
1 1/2 teaspoons margarine or butter
pinch of cream of tartar