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1
To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron.
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2
Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath.
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3
If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it.
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4
Add the zest to the milk and sugar and bring to a simmer over low heat.
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5
Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
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6
Squeeze lemons to make 1/2 cup strained juice.
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7
Place juice in a mixing bowl and whisk in cornstarch, then yolks.
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8
Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture.
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9
Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens.
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10
Allow to boil, whisking constantly, for about 30 seconds.
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11
Remove from heat, whisk in butter and pour into a nonreactive bowl.
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12
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.
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13
(If you prepare the filling in advance, let it come to room temperature before proceeding).
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14
Set a rack at the middle level of the oven and preheat to 350F (180C).
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15
Roll out the dough to make bottom crust and arrange in pan.
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16
Chill crust until firm.
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17
To bake the crust, pierce it all over with the tines of a fork at 1/2 inch intervals.
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18
Line it with a disk of parchment or wax paper and fill with cherry stones or dried beans.
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19
Bake about 20 minutes, until lightly colored.
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20
Remove paper and beans and continue baking until the crust is a deep golden brown.
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21
Cool crust on a rack.
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22
Spread the cooled filling evenly in the cooled crust.
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23
Set a rack at the middle level of the oven and preheat to 400 To make the meringue bring a small pan of water to a boil.
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24
Lower heat so that water simmers.
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25
Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heat-proof bowl.
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26
Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dissolved.
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27
Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry.
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28
Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly.
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29
It should cover the top of the pie and touch the edges of the crust all around.
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30
Here and there, bring up the surface.
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31
Place under broiler for about 3 minutes, or until meringue tips are golden.
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32
Keep careful watch this does not burn!
