1 baked 9-inch pie shell
2 cups sweetened applesauce
juice and zest from 1 lemon
¼ teaspoon salt
½ teaspoon cinnamon
1 tablesepoon corn starch
3 eggs, separated
¼ teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla
Combine lemon zest, lemon juice, half of the salt, cinnamon and corn starch in a saucepan. Add slightly beaten egg yolks and applesauce.
Cook until thick and smooth. Cool slightly, then pour into baked pie shell. Spread filling with back of spoon.
Beat egg whites, cream of tartar and the remainder teaspoon salt.
Add sugar 1 tablespoon at a time beating after addition.
Spread meringue to entire edges to seal. Make pretty peaks and swirls. Bake at 425 until nicely brown.