1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F.
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture on top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.
Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly add the egg yolks to the hot mixture on the stove. Stir in grated lemon rind, butter, salt, and lemon juice, continuing to cook on the double boiler.
Stir constantly, continuing to cook until the egg yolks become smooth and thick like pudding. If they are not thickening enough using the double boiler, you can cook it on the stove. It will bubble and thicken.
Pour the filling into the baked pie shell. Chill in refrigerator. Cover with meringue (see below) while still warm, but not hot.
4 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
1 pinch cream of tartar
Stir together sugar, salt, lemon juice, and egg whites in a heatproof bowl set over a pan of slowly simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 5-10 minutes.
Spread meringue on top of lemon filling.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Can garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.