• Bake 1 prepared pie crust in a 9 inch pie dish as per recipe instructions. Cool completely.

Lemon Pie Filling

• In a saucepan, mix together 5 Tablespoons cornstarch, 1 cup sugar, and ¼ teaspoon salt. Add 1¼ cups water, ½ cup lemon juice, and 2 Tablespoons lemon rind. Mix well. Cook over medium high heat, stirring constantly, until mixture is thick and clear.
• Remove from heat. Stir in 3 Tablespoon butter. In a small bowl, whisk 5 large egg yolks. Drizzle warm lemon mixture into yolks whisking continually. This gently warms the yolks without cooking them.
• After several Tablespoons have been added, whisk the warmed yolk mixture into the lemon mixture. Cook over medium to medium high heat until mixture comes to a boil. Set aside in pot.

Meringue

• Mix ½ cup sugar with ½ teaspoon cream of tartar, 2 teaspoons cornstarch, and ¼ teaspoon salt. Using a stand mixer, beat 5 egg whites until soft peaks form. Gradually add the sugar mixture and continue to beat until stiff peaks form.

Assembly

• Heat oven to 350˚F
• Pour warm lemon filling into prepared pie crust. Immediately, spread the meringue over hot filling. Be sure the meringue touches the crust to keep it from pulling away from the edges.
• Bake on the lowest rack of warmed oven for 15 to 20 minutes or until tops are brown. If browning too much tent very loosely with foil.
• For a more defined, toasted look use a torch.
• Cool to room temperature, about 2 hours, before slicing. If longer, refrigerate until ready to serve.