Lemon Meringue Pie

1 baked pie crust (homemade, frozen, pre-baked...doesn't matter)

4 egg whites
Pinch of cream of tartar
2 Tbs. sugar

1.3 cups sugar
Pinch of salt
6 Tbs. corn starch
0.5 cups cold water
1 Tbs. FRESH lemon peel (yes fresh does matter)
0.5 cups FRESH lemon juice
4 egg yolks
1 cup boiling water
2 Tbs. butter

Preheat oven to 375 degrees F.

For Meringue:
Using a wisk attatchment, beat egg whites and cream of tartar on medium-high speed until foamy. Slowly add 2 tablespoons sugar and continue beating on medium-high speed until stiff peaks form. (Pull out whisk...if the peaks curl slowly or stand straight, it's ready.) Cover meringue and keep in fridge.

For Filling
Combine sugar with corn starch in a medium saucepan. Whisk in the cold water, beating until corn starch and sugar have dissolved. Whisk in the lemon peel, lemon juice, and then the egg yolks. Continue whisking, and then slowly add the boiling water and butter. Switching to a wooden spoon or heat-proof rubber scraper, continue mixing the filling on medium-high heat until it boils (about 7 minutes or so). Reduce the heat to medium and stir for one minute (no less!). (NOTE: Do NOT overheat this mixture...cornstarch and heat actually don't go well together, and if you overheat the filling it will not set properly...you'll end up with a runny filling rather than a firm one.)

Combining/Cooking/Cooling:
Take out the meringue and give it a quick stir. Pour the lemon filling into the crust. While it is hot, top the crust with the meringue and smooth it out (which I prefer) or make it fancy. Put the pie in the oven for about 8-10 minutes or until meringue is a light brown color. Let cool for about 3 hours before serving.

Enjoy! (mmmm...)