-
1
Adjust the oven rack to the middle position.
-
2
Preheat oven to 375 degrees F.
-
3
Whisk egg yolks in medium size mixing bowl and set aside.
-
4
In a medium saucepan, combine cornstarch, water, sugar, and salt.
-
5
Whisk to combine.
-
6
Turn heat on medium and, stirring frequently, bring mixture to a boil.
-
7
Boil for 1 minute.
-
8
Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
-
9
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.
-
10
Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
-
11
Pour mixture into pie shell and top with meringue while filling is still hot.
-
12
Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
-
13
Bake for 10 to 12 minutes or until meringue is golden.
-
14
Remove from oven and cool on a wire rack.
-
15
Make sure pie is cooled completely before slicing.
-
16
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
-
17
Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
-
18
Use to top lemon filling.
