Julie’s Super Tangy Tamarind Pie

Bake pie shell and keep oven at 400 degrees.

For the filling:
Mix sugar (first amount) and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Stir 1/3 to 1/2 of hot mixture slowly into egg yolks. Blend tempered egg yolk mixture until thick and creamy. Be careful not to boil the eggs or you'll get bits of scrambled egg in the mix. Remove from heat, add lime juice, lime peel, and tamarind (to taste, but it should be pretty sour as meringue will sweeten it up). Pour into cooked shell.

For the meringue:
Beat egg white and cream of tartar until foamy. Beat in sugar (second amount), 1 tablespoon at a time. Continue beating until stiff. Beat in vanilla. Spoon meringue over pie filling while still hot, spread to edges of crust, filling cracks. Lightly touch and lift meringue with ladle/spoon to create cool shapes/bumps.

Bake ten minutes or until raised part of meringue starts to brown. Cool thoroughly and serve.