This is more of a summer pie, but it was brought up in another thread so I thought I would post a recipe! wink Also if you don't want to do this from scratch, the recipe on the side of the Jello Lemon Pudding Box make a pretty decent pie too!
Lemon Meringue Pie
* 1 9-in pie shell, fully cooked
* 1 1/2 cups sugar
* 1/4 cup plus 1 tablespoon cornstarch
* 1/2 teaspoon salt
* 4 large eggs, separated
* 3/4 cup fresh lemon juice
* 2 cups cold water
* 1 1/2 teaspoons finely grated lemon zest
* 5 tablespoons unsalted butter, cut into tablespoons
In a medium saucepan, combine 1 cup of the sugar with the cornstarch, 1/4 teaspoon of the salt, the egg yolks and lemon juice. Whisk in the cold water and cook over moderate heat, whisking constantly, until the mixture comes to a boil. Boil, stirring, for 1 minute. Remove from the heat and add the lemon zest and butter, stirring until the butter is melted. Pour the filling into the pie shell, and let cool to room temperature.
Preheat the oven to 350° and position a rack in the upper third. In a large stainless steel bowl, beat the egg whites with the remaining 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until stiff and glossy peaks form. Pour meringue onto pie or pipe onto pie.
Bake the pie for about 7 minutes, or until the meringue is golden brown. Transfer to a wire rack and let cool to room temperature, then refrigerate until chilled and set, at least 3 hours. Cut the pie with a sharp knife dipped into hot water and serve.
