A good basic recipe for the classic lemon meringue pie.

Basic Lemon Meringue Pie

1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
3 large eggs, separated
1 tablespoon butter
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
1 (9-inch) baked pie shell
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar

1. Pie Filling: Fill the bottom of a double boiler with water, cover and place on heat. Before placing over bottom of double boiler, combine sugar, cornstarch and salt in the double boiler top. Gradually add water, stirring to make sure no lumps form. Whisk in the egg yolks. Place on top of double boiler bottom and stir until thickened. Remove from heat. Stir in the butter, lemon juice and peel. Pour into the pie shell. Refrigerate until thoroughly chilled.
2. Meringue: Before starting to make the meringue, preheat the oven to 400°F (205°C). Beat the room temperature egg whites with the cream of tartar and sugar until smooth and shiny, and stiff. Cover the top of the pie with the meringue, using a spatula or a pastry tube.
3. Place in the oven for just a couple of minutes, until the tips of the meringue brown. (If heated too long, the meringue will shrink.) Remove from oven and serve or return to refrigerator.

Makes 8 servings.