1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
Whisk in, blending well:
1 1/2 cups water
1/2 cup strained fresh lemon juice from two to three lemons
2 to 3 teaspoons grated lemon zest
Whisk in until no yellow streaks remain:
4 large egg yolks
2 to 3 tablespoons unsalted butter, cut into small pieces
Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium hear, then cook for 1 minute. The filling should be very thick. Pour the filling into baked pie crust and press a sheet of plastic wrap directly on the surface.
Immediately prepare a meringue topping using at least 4 large egg whites at room temperature. Beat till soft peaks form, then add in 1/4 teaspoon cream of tartar. Gradually beat in 1/2 cup of superfine sugar. Beat on highest speed until the peaks are stiff and glossy. Then beat in 1/2 teaspoon vanilla.
Remove the plastic wrap, spread the meringue over the filling. Anchor the meringue to the edge of the crust. Bake for 20 minutes at 325°.
And if you "want to dish", look how perfect they are with
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