From Sandi's Recipe File - Lemon Meringue Pie

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"From Sandi's Recipe File"

Recipe Source:
Jim Fobel's Old-Fashioned Baking Book
by Jim Fobel

Pies

Lemon Meringue Pie

Amount	Ingredient
1 cup	granulated sugar
5 tablespoons	cornstarch
1/4 teaspoon	salt
4	egg yolks (set aside whites for meringue)
1/2 cup	fresh lemon juice
2 cups	cold water
1 1/2 teaspoons	grated lemon zest
5 tablespoons	unsalted butter, sliced
1	single-crust pie shell, baked and cooled
4	egg whites
1/4 teaspoon	cream of tartar
1/4 teaspoon	salt
1/2 cup	granulated sugar

Preparation Tips:

In a heavy medium-sized saucepan stir together the sugar, cornstarch, salt, egg yolks, and lemon juice. Add 2 cups of cold water and whisk until well blended. Cook over moderate heat, whisking or stirring constantly, until the mixture comes to a full boil. Cook. stirring, for 1 minute. Remove from the heat and stir in the lemon zest and butter, stirring until butter melts. Pour the filling into the pie shell, place a round of waxed paper directly on the surface, and cool on a rack to room temperature.
Preheat the oven to 350 degrees. To make the meringue, combine the egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer until soft peaks begin to form. Gradually beat in the sugar and continue to beat until stiff glossy peaks form. Do not overbeat or the meringue will be dry.
Remove the waxed paper from the top of the pie filling. Pile the meringue over the filling and spread it to slightly overlap the fluted edge of the pie crust (this is important or meringue will shrink inward over the filling). Make decorative swirls with the back of a spoon. Bake until the top is pale golden brown, 12 to 15 minutes. Place on a rack and cool to room temperature. Refrigerate until just chilled and set, about 2 hours. Slice with a sharp knife dipped into hot water.

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