Ingredients
1/2 cup sugar1/4 cup cornstarchPinch salt2 cups cold water2 large egg yolks, lightly beaten3 tablespoons lemon juice1 teaspoon grated lemon zest1 teaspoon butterMERINGUE:3 large egg whites, room temperature1/8 teaspoon cream of tartar6 tablespoons sugarPastry for single-crust pie (9 inches), baked
Preparation
In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.
