1/2 (15-ounce) package refrigerated piecrust dough
1 3/4 cups sugar, divided
6 tablespoons cornstarch
1 cup water
1/3 cup fresh lemon juice
1 large egg yolk, lightly beaten
2 tablespoons light butter
1/4 teaspoon grated lemon rind
4 large egg whites
1/4 teaspoon cream of tartar
Preheat oven to 450°. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges; flute. Pierce bottom and sides of dough with a fork. Place crust in freezer for about 10 minutes Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Reduce temperature to 325°.
To prepare filling, combine 1 1/4 cups sugar and cornstarch in a medium nonaluminum saucepan. Stir in water and lemon juice. Bring to a boil over medium-high heat. Cook until thick and bubbly (about 2 minutes), stirring constantly with a whisk. Gradually stir about one-fourth of hot cornstarch mixture into egg yolk, stirring constantly with a whisk; add to remaining cornstarch mixture, stirring constantly. Cook until thick and bubbly (about 1 minute), stirring constantly. Stir in butter and lemon rind. Pour mixture into prepared crust; cover surface with plastic wrap.
To prepare meringue, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not overbeat.) Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool on a wire rack 1 hour. Serve at room temperature
Need an easier quicker version then you may want to check out this recipe I found this recipe in a vintage culinary school book that I located at a rummage sale.
Jiffy Lemon Pie
baked 8 inch pie shell14 oZ can sweetened condensed milk
2/3 c lemon juice
1 1/2 t grated lemon peel
2 egg yolks, slightly beaten
2 egg whites
1/8 t salt
1/4 c sugar
Set out pie shell Mix milk, juice peel and yolks. Pour in shell and set aside. Beat egg whites and salt til frothy. Beat til rounded peaks are formed and whites do not slide when bowl is partially inverted Pile meringue lightly onto filling being sure to seal meringue to crust Bake 350 degrees 10 to 12 minutes til meringue is delicately browned. Set aside to cool til ready to serve