Recipes

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.

Swiss meringue:

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.