Directions

Prepare the Pie Shell

1. Bake a 9-inch pie shell according to package or homemade instructions. Let it cool completely.

Make the Filling

1. In a heavy saucepan, combine sugar and cornstarch.

2. Gradually stir in the boiling water, whisking constantly.

3. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth.

4. In a small bowl, beat the egg yolks with the salt using a fork.

5. Slowly add a few spoonfuls of the hot mixture into the yolks to temper them, stirring constantly.

6. Return the egg mixture to the saucepan and cook for 5 more minutes, stirring continuously.

7. Remove from heat and stir in the butter and lemon juice, followed by the grated lemon rind and remaining butter.

8. Blend well and allow to cool slightly before pouring into the baked pie shell.

Make the Meringue

1. In a clean, dry mixing bowl, beat the egg whites until foamy.

2. Add the cream of tartar and continue beating until soft peaks form.

3. Gradually add the sugar and lemon juice while beating, until stiff, glossy peaks form.

4. Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust to prevent shrinking.

5. Use a spatula to create decorative swirls or peaks.

Bake and Cool

1. Bake the pie in a preheated 325°F oven for about 20 minutes, or until the meringue is lightly golden.

2. Remove from oven and let cool completely on a wire rack

3. Chill before serving for the cleanest slices.