Lemon Meringue Squares- Pam Edwards

_*Lemon Meringue Squares*_
CRUST
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla
1 1/2 cup flour
1/2 tsp salt
FILLING
1 1/3 cup sugar
1/2 cup cornstarch
dash of salt
1 3/4 cup water
4 egg yolks slightly beaten
2 Tbsp. butter
1/2 cup fresh lemon juice
MERINGUE
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Heat oven to 350 degrees. Grease 13x9 pan. In a large bowl, combine all crust ingredients; mix at low speed until crumbly. Lightly press into prepared pan. In medium saucepan, combine 1 1/3 cup sugar, cornstarch and salt. Gradually stir in water; blend until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir about 1/2 cup hot mixture into egg yolks then add the egg mixture back into the saucepan. Cook until bubbly. Remove from heat and add butter and lemon juice. Pour over crust. In a small bowl, beat the egg whites and cream of tartar until soft peaks form (about 1 minute). Add 1/2 cup sugar 1 spoonful at a time beating on high speed until stiff peaks form. Spread the meringue over the hot filling. Bake at 350 degrees for 25 to 30 minutes or until the meringue is golden brown. Cool for half an hour then refrigerate for at least an hour before serving.