Ingredients

Start out with a 9" baked pie crust (on the deep side) I use Martha Stewart's pie dough

For Pie:
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 tsp. salt
1^1/4 cups sugar
2 cups cold water
5 large egg yolks (slightly beaten)
1/2 cup fresh lemon juice
1 Tbls. lemon zest
4 Tbls. unsalted butter (cut into small pieces)

For Meringue:
7-8 large egg whites
3/4 cup sugar
1/4 tsp. salt
1/4 tsp. creme of tarter
 

Instructions

For Crust:
Heat oven to 400º On lightly floured surface, roil out dough to 1/8" thick and use to line a 9" deepish pie pan.
Crimp the edges (your style) and chill slightly. (optional)
Prick bottom of shell with a fork, and line with parchment paper or foil. Blind Bake...
...Weight the shell with pie weights or dried beans and bake until edges begin to brown. (about 10-12 minutes)
Remove paper and weights, and continue baking until golden brown. (about 7-10 minutes longer. Let cool.

For Pie Filling:
Combine cornstarch, cake flour, salt, and sugar in a saucepan over medium heat.
Gradually add 2 cups cold water.
Bring to a boil, whisking constantly, (about 4 minutes)
Remove pan from heat. Temper the egg yolks by beating a small amount of the hot liquid into the yolks before adding them to the pan.
Cook over low heat for 5 or more minutes, stirring frequently, until thick and bubbly.
Remove pan from the heat, and whisk in the lemon juice and zest.
Add the butter pieces a little at a time, and pour mixture into a large bowl to cool.

Pour the filling into your cooled pie shell, cover with foil and refrigerate until firm. (about one hour)

For the Meringue:
Combine egg whites, sugar, salt and creme of tarter in a heat proof bowl and set over a pan of simmering water. Beat or whisk until warm, and sugar is dissolved.
Remove bowl from heat and whip into stiff peaks.
Spread the meringue over pie so that it touches the crust all around. Keep piling on meringue, evenly, over top of pie.
Boil until brown, about 2 minutes, watching constantly.

Serve cool or at room temperature.