1 Pie Crust (baked at 375 for 20-25 minutes or until lightly browned)
1 cup sugar
1⁄4 cup cornstarch
1⁄8 teaspoon salt
6 large egg yolks
1 1⁄2 cups water
1 tablespoon lemon zest
1⁄2 cup lemon juice (fresh from 2 – 3 lemons)
2 tablespoons unsalted butter
1 tablespoon cornstarch
1⁄3 cup water
1⁄4 teaspoon cream of tartar
1⁄2 cup sugar
4 large egg whites (room temp)
1⁄2 teaspoon vanilla extract
Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
Add egg yolks to 1 1/2 cups of water, then immediately but gradually whisk it into the sugar mixture.
Bring mixture to a simmer over medium heat, whisking regularly. Stirring constantly, cook for 8- 10 minutes, until thickened.
Remove from heat, whisk in zest, then juice, and finally butter.
Keep in the pan warm until meringue is made. (After I finished the meringue, I gently reheated the lemon filling so it was warm–I think this helps to keep the two layers from separating)
Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
Preheat oven to 325.
In a large glass mixing bowl, mix cream of tartar and sugar together.
Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
Beat in sugar mixture, 1 tbsp at a time.
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust.
Distribute meringue evenly over the top, starting with the edges, and then the middle.
Make sure it attaches to the crust.
Lifting with the back of the spoon, create peaks in the meringue.
Bake until golden brown, about 20 minutes.
Cool completely before serving.
Recipe slightly adapted from: http://www.food.com/recipe/the-ultimate-lemon-meringue-pie-63712