Mom always said, “When life hands you lemons…bake a lemon pie!” All through our life each of us kids had a special recipe we would ask our mom to make for us. Lemon Pie was my brother’s favorite request and as far as he was concerned, the ‘tarter’ it was, the more he liked it, hence, "pucker pie." Mom had the ability to add that extra tartness without compromising the integrity of this delicious pie. Now that my mom is gone I have taken over the task of baking this pie for my brother. This pie is special because it fills him with memories of our mom. This is the recipe that she always used.
2Measure the sugar, cornstarch, and salt into a pan and whisk to mix. Slowly add the hot water stirring constantly and cook over direct heat until the mixture is thick and clear, about 10 minutes.
Remove from heat and stir. Stir ½ cup of the hot mixture into the beaten yolks then stir the yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Remove from heat and stir in butter. Add lemon peel and juice and stir until smooth. Cool and pour into baked pie shell.
Beat egg whites with the cream of tartar until frothy. Gradually beat in the 6 Tbs. of sugar a little at a time. Beat until the meringue stands in firm, glossy, peaks. Add lemon juice and lemon peel and continue to beat a few more minutes. Spread meringue on pie making sure it touches the inner edges of the crust. Bake in a slow oven (325F) 10 minutes, or, until delicately browned. Cool.