Lemon Meringue Pie

The Pie Crust for this pie is the single crust pie for custard pies.

Be sure that the filling is still hot when spreading the meringue over the pie. This pie should be served the same day that it is prepared.
Do NOT double. It just doesn’t work!

Filling:
1 ½ cups cold water
1 cup sugar
¼ cup cornstarch
1/8 teaspoon salt
6 large egg yolks, save the whites for the meringue
1 Tablespoon grated lemon zest
½ cup fresh lemon juice (3 lemons)
2 Tablespoons unsalted butter

Meringue:
½ cup water
1 Tablespoon cornstarch
4 large egg whites
½ teaspoon vanilla extract
½ cup sugar
¼ teaspoon cream of tartar

1-Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2- For the filling: Combine the water, sugar, cornstarch and salt in a large nonreactive saucepan. Over medium heat and bring to a simmer while whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the zest, then the lemon juice and finally the butter. Return the mixture to a full simmer, then remove the pan from the heat. Lay a sheet of plastic wrap flush to the surface of the filling to keep it hot while making the meringue.
3- For the Meringue: Bring the water and cornstarch to a simmer in a small saucepan over medium-high heat, whisking frequently. When the mixture turns translucent and begins to bubble, remove it from the heat.
4- Whip the egg whites and vanilla in a large bowl with an electric mixer on low speed until frothy. Mix the sugar and cream of tartar together, then add it to the egg whites, 1 Tablespoon at a time. Increase the speed to medium and whip the egg whites until soft peaks form. Add the cooked cornstarch mixture to the whipped egg whites, 1 Tablespoon at a time, and continue to whip the egg whites until they are glossy and form stiff peaks.
5- Remove the plastic from the lemon filling and return to very low heat to reheat, about 1 minute. Pour the hot filling into the baked cooled pie crust. Dollop and spread the meringue over the top of the pie, making sure to adhere the meringue to the crust on the edges. Use the back of a spoon to create attractive peaks in the meringue. Bake until the meringue is golden brown about 20 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.