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1
Position rack in center of oven and preheat to 450F.
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2
Unfold pie crust.
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3
Press out fold lines.
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4
If crust cracks, wet fingers and push edges together.
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5
Sprinkle flour over crust.
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6
Place crust floured side down in 9-inch-diameter glass pie dish.
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7
Fold edges over; crimp decoratively.
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8
Pierce crust all over with fork.
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9
Bake until crust is pale golden, about 12 minutes.
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10
Cool crust completely on rack.
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11
Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend.
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12
Whisk over medium heat until mixture comes to boil.
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13
Whisk over medium heat until mixture comes to boil.
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14
Whisk until mixture thickens, about 2 minutes.
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15
Remove from heat.
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16
Add lemon juice and butter; whisk until smooth.
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17
Cool completely, stirring occasionally, about 1 hour.
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18
Preheat oven to 350F.
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19
Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl.
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20
Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form.
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21
Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition.
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22
Spread cooled lemon filling in crust.
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23
Spoon dollops of meringue around edge of pie atop filling.
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24
Spoon remaining meringue onto center of pie.
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25
Spread meringue to cover filling, mounding in center and sealing completely to crust edge.
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26
Using rubber spatula or spoon, swirl meringue decoratively, forming peaks.
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27
Bake pie until meringue peaks are light brown, about 12 minutes.
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28
Transfer to rack and cool completely.
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29
refrigerate pie until cold, about 1 1/2 hours.
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30
(Can be prepared 3 hours ahead.
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31
Keep refrigerated.)
