Lemon Meringue Pie
1 1/4 cup sugar
6 tbs cornstarch
2 cups water
1/2 cup fresh lemon juice
5 large egg yolks
Pinch of salt
2 tbs grated lemon zest
4 tbs (1/2 stick) unsalted butter, cut into pieces
7 large egg whites
3/4 cup sugar
1/4 tsp salt
Sift together sugar and cornstarch in a small bowl. Stir in water until mixture is smooth.
In a non-reactive saucepan over medium heat, combine lemon juice, egg yolks, and salt. Stir in cornstarch mixture. Cook, storing constantly, until mixture comes to a boil. Lower heat and cook until falls off spoon in thick clumps, 2-3 minutes. Remove from heat; stir in zest and butter til smooth. Pour into a bowl; let cool to room temp, stirring occasionally.
Pour into cold pie shell, refrigerate, covered til firm, about 1 hour.
Combine whites, sugar, and salt in heatproof bowl. Set over simmering water. Beat til sugar is dissolved. Remove from heat; whip til stiff peaks form.
Spread over pie and broil til brown.