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Preheat the
oven to 425°F.
Roll out the pastry to fit a 9-inch pie plate. Fit
the pastry in the plate and crimp the edges.
Thoroughly prick the bottom of the pastry with a
fork (you don't need pie weights, if using my pastry
recipe.) Bake for 16 to 20 minutes or until the
edges are set and golden brown; set aside to cool.
Reduce the oven heat to 375°F.
Whisk the sugar, cornstarch, and salt in a heavy
medium nonreactive saucepan until combined, then
gradually whisk in water until smooth. Stir in the
lemon zest and lemon juice. Bring the mixture to a
boil over medium-high heat, whisking constantly,
then continue for 1 minute more. Remove from the
heat and whisk in egg yolks and butter until smooth.
Allow the mixture to cool slightly and pour into the
baked crust.
Meanwhile, prepare the meringue and immediately
cover the filling with mounds of meringue topping.
To prevent shrinkage, gently spread some of the
meringue right to the edges so it completely covers
the filling and touches and seals the crust all the
way around. Shape the meringue into lots of high
peaks with the tines of a fork. Set the pie on a
baking sheet and bake for 10 minutes or just until
meringue tips are golden brown; watch carefully so
it doesn't burn. Transfer to a wire rack to cool and
serve at room temperature. Store the pie in the
refrigerator if not serving immediately.
Makes one 9-inch pie
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