Prep Time: 1 Hour
Yields: 6–8 Servings

Comment:
I wasn’t much of a lemon pie aficionado until my first visit to this “house in the country” in Lafayette, Louisiana. I don’t know what it was about the pie that caught my attention. It may have been the bowl of fresh lemons sitting on the counter next to the pie, or possibly the clouds of perfectly browned meringue crowning it. Later, I discovered that it was not only the look, but also the incredible taste that made me return as a fan of one of the oldest and simplest country-style desserts.

Ingredients:
1 cup fresh lemon juice
1 tbsp grated lemon zest
1 (9-inch) baked pie shell
5 tbsps cornstarch
½ cup cold water
1 cup milk
2¼ cups sugar, divided
5 egg yolks, beaten
2 tbsps butter
5 egg whites
1 tsp cream of tartar

Method:
Preheat oven to 375°F. In a saucepan, dissolve cornstarch in water. Using a wire whisk, blend until smooth. Add lemon juice, milk, 2 cups sugar and beaten egg yolks. Whisk mixture over medium heat until sauce has thickened and resembles a pie filling. Remove saucepan from heat and add lemon zest and butter. Stir constantly until butter is incorporated. Pour pie filling into pie shell. Set aside to cool slightly. In the bowl of an electric mixer, place egg whites and cream of tartar. Whip mixture on high speed until soft peaks form. Add remaining sugar and continue to whip egg whites constantly until sugar is dissolved and stiff peaks form. NOTE: It is important to whip the meringue until there is no visible sign of granulated sugar, otherwise the meringue will “weep” after sitting for a few hours. Using a tablespoon, drop dollops of meringue on top of pie beginning at the outer edge of the pie, avoiding crust, and working toward the center. Continue this process until pie is completely covered. If meringue is allowed to adhere to the pie crust it will not shrink during baking. Place pie on the center shelf of the oven and bake 10 minutes or until peaks are lightly browned. Remove from oven and allow to cool. Refrigerate until ready to serve. This pie is best when refrigerated overnight.