Family Tested & Approved
lemon juice, fresh squeezed (about 4 lemons)
egg yolks, beaten (whites reserved for meringue)
unsalted butter, melted
FOR THE MERINGUE
pure vanilla extract
Read entire recipe, then prep and assemble ingredients and utensils.
Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.
Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.
Add, and blend in well, beaten yolks and melted butter.
Stirring constantly, gradually add boiling water.
Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.
Remove from heat and stir in zest.
Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.
Preheat oven to 350 degrees F and place oven rack in middle position.
In mixing bowl, beat egg whites until frothy (a few seconds.)
Add cream of tartar and beat to stiff peak stage.
While beating, very gradually add 5 tablespoons sugar, then the vanilla.
Spread meringue over pie.
Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.
Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)