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1
Preheat over to 350 degrees.
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2
Roll out chilled dough on a lightly floured board using a lightly floured rolling pin.
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3
It should be about 12 inches in diameter and one-quarter-inch thick.
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4
Line an ungreased 10-inch flat ring or pie plate with dough, pressing dough down firmly and crimping edges.
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5
Prick the bottom of the dough generously with a fork.
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6
Let rest 20 minutes.
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7
Line pie shell with aluminum foil and half fill with dried beans.
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8
Bake for 20 to 25 minutes, or until light golden brown.
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9
Remove beans and foil.
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10
Set crust aside to cool for at least 30 minutes before filling.
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11
To prepare filling, beat egg yolks with sugar until mixture is fairly thick and pale.
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12
Stir in chunks of butter; add lemon juice and rind.
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13
In a heavy saucepan, cook mixture over very low heat, stirring constantly with a wire whisk until thick and smooth - about eight minutes.
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14
Cool thoroughly.
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15
Preheat over to 450 degrees.
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16
Pour cooled filling into cooled pie crust.
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17
Beat egg whites with salt until frothy.
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18
Gradually beat in sugar and cream of tarter until mixture stands in stiff but shiny peaks.
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19
With a spatula, spread meringue over the filling and out to the edge of the crust, reserving about one-half cup for the basket-weave decoration, which is optional.
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20
When meringue is smoothly spread, place reserved portion in a pastry bag, and using a fine tube, with a one-eight-inch opening, pipe out one row of stripes, then criss-cross that with a second.
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21
Bake in upper third of preheated oven for about five minutes, or until meringue is golden brown.
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22
Decorate around edges with half slices of lemon, as shown.
