FILLING - Preheat oven to 300F. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook stirring often, until thick and bubbly. Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixure back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted. Pour mixture into prepared pie crust. Strin through a mesh if desired to remove any egg bits. Cover with plastic wrap while you prepare the meringue.
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Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer with wire whisk. Beat on high speed until soft peaks form. If you remove the beaters the tips curl slightly. and then continue mixing while gradually adding the sugar. Continue mixing until stiff peaks form. It will be glossy and stand straight.
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Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing. The pie will last a day or two in the refrigerator but tastes better day one.
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