Classic Lemon Meringue Pie

Preheat oven to 350º

In a medium to large saucepan over medium high heat, combine corn starch, sugar and cold water and whisk until ingredients are dissolved. Add in the egg yolks and continue stirring until it comes to a boil. Once it reaches a boil, reduce the heat and let it simmer for one minute longer, stirring continually as it thickens. Remove from burner and immediately add the lemon zest, the lemon juice, and the butter. Whisk together until smooth and immediately pour into baked pie shell. Smooth out the top with a spatula and set aside while you make the meringue.

For the meringue, place three egg whites in mixing bowl and beat with electric hand mixer until it becomes frothy. Then slowly begin adding the sugar a little at a time and continue to beat until you have stiff peaks. This should take about 5 minutes. Take the meringue and gently pour it on top of your pie filling. Use a spatula to spread it all the way to the edge of the pie shell. When entire surface of the pie is covered in meringue, use the spatula to create swirls and peaks.

Bake for 20 minutes. Remove from oven and let cool completely before serving.