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["Lemon Pie Filling", "-Whisk sugar, corn starch and salt together in large sauce pan.", "- Add water and lemon juice.", "- Simmer over medium heat - whisking until translucent, about 5 minutes", "- Add egg yolks, lemon zest and unsalted butter", "- Cook until the mixture coats the back of a spoon", "- Remove from heat and strain into the precooked pie shell - this removes the zest.", "- Cover the custard w/ Saran to eliminate air, place on the surface of the custard.", "- Refrig 2 - 24 hours (I'd say at least 4 hours)", "", "____________________________", "", "Meringue", "- Add water and sugar to medium sauce pan and bring to rolling boil 4 minutes (Start timing when bubbles reach center of mixture) and set aside - do not let cool because heat from this mixture cooks the whites during the next step.", "- In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute", "- Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff!", "- Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream).", "- Add Vanilla", "- Beat about 4 minutes longer", "", "- Preheat oven to 400 degrees", "- Cover the pie with meringue - ""attaching"" to the edges of the crust.", "- Place pie in oven on middle shelf", "- Bake for about 6 minutes - until meringue is golden brown", "- Let cool to room temperature for 2 hours.", "- Sprinkle 1 Tble of air dried fresh zest and serve.", "", "Be Fearless"]
