Lemon Meringue Pie

Step 1: For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot.

Step 2: Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly.

Step 3: Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes.

Step 4: Remove from heat and strain.

Step 5: Stir in lemon zest, lemon juice and butter until butter dissolves.

Step 6: Pour immediately into cooled pie shell and let cool 15 minutes.

Step 7: Chill completely before finishing with meringue, about 4 hours.

Step 8: For meringue, preheat oven to 350 °F.

Step 9: Whip egg whites with cream of tartar until foamy.

Step 10: While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak.

Step 11: Whisk in cornstarch and dollop over chilled lemon filling.

Step 12: Use sweeping motions with your spatula to create swirls and peaks.

Step 13: Bake pie for 10 minutes, just until meringue browns lightly.

Step 14: Let pie cool or chill until ready to slice.