Lemon Meringue Pie
| Yield: | 8 Servings |
| Categories: | Pies |
| FOR THE FILLING | ||
| 1 1/4 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1/4 | ts | Salt |
| 1 | c | Water |
| 1/2 | c | Fresh lemon juice |
| 3 | lg | Egg yolks |
| 2 | tb | Unsalted butter |
| Grated zest of 1 lemon | ||
| THE PIE SHELL | ||
| One 8-inch pie shell; baked | ||
| FOR THE MERINGUE TOPPING | ||
| 3 | lg | Egg whites; at room temperature |
| 1/4 | ts | Cream of tartar |
| 1/4 | c | Plus 2 tablespoons sugar |
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