Lemon Meringue Pie

Cooking spray


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 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

recipe source: my recipes