Recipes

Filling

Whisk 1 1/4 cups sugar and cornstarch in a 2 qt. Saucepan.

Whisk in egg yolks and lemon juice until smooth.

Stir in water; continue stirring over medium heat until mixture comes to a full boil.

Boil about 1 minute, stirring constantly, until filling is translucent and thick.

Remove from heat.

Add butter and lemon zest, stirring until butter melts.

Pour hot filling into baked pie shell.

Meringue:

Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.

Gradually beat in 1/2 cup sugar, 1TB. at a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.

Spoon meringue around edge of filling; spread to edge of crust to seal.

Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.

Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160*F.

Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.

To serve, cut with a long-blade knife dipped in cold water.