LEMON PIE
Source: Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book

1 pie crust (pastry or graham craker)
6 tablespoons cornstarch
1 1/2 cup water
3/4 cup plus 2 tablespoons sugar
3/4 cup fresh lemon juice
3 large egg yolks
3 tablespoons unsalted butter
1 1/2 teaspoons grated lemon zest
MERINGUE TOPPING:
5 large egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Dissolve the cornstarch in the water in a medium-size saucepan. Add the sugar and cook the mixture over low heat, whisking constantly until thickens, about 5 minutes.

Add the lemon juice and egg yoks and simmer, stirring occasionally, so the egg yolks cook, about three minutes.

Strain the custard into a medium sized bowl and stir in the butter and lemon zest. Allow it to cool for 10 to 15 minutes, stirring occasionally with a wooden spoon.

Pour the custard into the pie crust. Place it in the refrigerator and allow it to set for 4 to 6 hours.

Preheat the oven to 350.

FOR THE MERINGUE:
Using an electric mixer on medium speed, beat the egg whites in a medium-size mixing bowl until frothy, about 50 seconds.

Gradually add the sugar and cream of tartar on medium speed. In crease the speed to medium high and beat 15 seconds. Then increase the speed to high and beat until the meringue is shiny and holds stiff peaks, about 90 seconds more.

Use a rubber spatula to scoop and spread the meringue over the pie. Use the back of a metal spoon to make little peaks.

Cover the edge of the crust with aluminum foil. Bake the pie on the center oven rack until the tips and ridges are gold, about 15 minutes.

Allow pie to cool for an hour and then refrigerate for another hour before serving.