Directions

• Prepare pie crust according to package instructions, then set oven temperature to 400 degrees
• Filling
• In a sauce pan over medium heat, mix sugar and cornstarch to combine; about 2 minute
• Stirring constantly, gradually add water until mixture thickens and boils gently for 1 minute
• Slowly add egg yolks, mix thoroughly, and boil gently for 1 minute longer, stirring constantly then remove from the heat
• Add butter, lemon juice, and lemon rind and continue to stir for 1 minute until smooth
• Meringue
• Beat egg whites and cream of tartar until frothy
• Gradually beat in sugar a little at a time
• Continue beating until stiff and glossy
• Assemble Pie and Bake
• Transfer the lemon mixture to the prepared pie crust
• Pile meringue onto lemon mixture, being careful to seal the meringue to the edge of the pie crust, this prevents shrinking; if the filling is exposed to the heat (not entirely covered), it may weep
• Swirl or pull the meringue up into points for a decorative top
• Place the pie in the oven and bake until delicately browned for 8-10 minutes
• Remove from oven and let the pie cool gradually in a warm and draft free place; a chill may make the meringue fall
• Once the pie has cooled to room temperature, place in refrigerator to set for at least 1 hour before serving