Fool-Proof Lemon Meringue Pie

Assemble all the ingredients – especially meringue ingredients.In a 2- to 3-quart sauce pan that is not yet set over heat, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt.

Whisk in 1/2 cup cold water, lemon zest, and lemon juice, blending thoroughly.

Whisk in the egg yolks.

Add the butter and whisk in 1 1/2 cups boiling water.Set pan over medium or medium high heat (I used medium because the pot was on a larger burner and it was metal) and stir with a flexible heat-proof spatula scraper until mixture boils, about 7 minutes (mine boiled in about 5, but I let it go for 7). Reduce heat to medium (or low, in my case) and stir filling 1 minute more.

Pour filling into pie crust and quickly make meringue.In bowl of a stand mixer using whisk attachment beat egg whites and cream of tartar until very foamy. Continue to beat at high speed and gradually add the sugar and cornstarch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell.

Bake in a 325 degree oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours.

Serve immediately or store in a cake cover in refrigerator.