Old Fashioned Lemon Meringue Pie - cooking recipe

Ingredients

1 prebaked pie shell
Lemon Filling
1/3 cup cornstarch
1 1/3 cups sugar
1/4 teaspoon salt
1 1/2 cups water, divided, boil 1 cup
1/2 cup lemon juice
4 egg yolks, well beaten (reserve whites for meringue)
3 tablespoons butter, cut into small pieces
1 tablespoon finely grated lemon zest
Meringue Topping
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
1/2 teaspoon vanilla (optional)

Preparation

Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
Remove from heat and stir in lemon zest.
Pour hot mixture into cooled pie shell.
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
Once cooled, chill in the refrigerator until nice and cold.