Preparation / Directions:
Make the pie crust and cool the baked shell.
Dissolve the cornstarch in the water in a medium saucepan. Add the sugar and cook the mixture over low heat, whisking constantly until it thickens, about 5 minutes.
Add the lemon juice and egg yolks and simmer, stirring occasionally, so the egg yolks cook, 3 minutes.
Strain the custard into a medium bowl, and stir in the butter and lemon peel. Allow it to cool for 10-15 minutes, stirring occasionally with a wooden spoon.
Pour the custard into the pie crust. Place it in the refrigerator and allow it to set 4-6 hours,
Preheat oven to 350F.
For the meringue using an electric mixer on medium speed, beat the egg whites in a medium bowl until frothy, about 50 seconds.
Gradually add the sugar and cream of tartar on medium speed. Increase 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 foil. Bake the pie on the center rack of the oven until the tips and ridges are golden, about 15 minutes.
Remove the pie from the oven and remove the foil. Allow the pie to cool on a rack for 1 hour, then refrigerate it for at least another hour before serving. Cut the pie with a thin sharp knife that has been dipped in hot water and wiped dry before each cut.
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