lemon juice, fresh squeezed (about 4 lemons)
egg yolks, beaten (whites reserved for meringue)
unsalted butter, melted
FOR THE MERINGUE
pure vanilla extract
1Read entire recipe, then prep and assemble ingredients and utensils.
2Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.
3Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.
4Add, and blend in well, beaten yolks and melted butter.
5Stirring constantly, gradually add boiling water.
6Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.
7Remove from heat and stir in zest.
8Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.
9Preheat oven to 350 degrees F and place oven rack in middle position.
10In mixing bowl, beat egg whites until frothy (a few seconds.)
11Add cream of tartar and beat to stiff peak stage.
12While beating, very gradually add 5 tablespoons sugar, then the vanilla.
13Spread meringue over pie.
14Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.
15Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)