A good recipe for lemon meringue pie is Alton Brown's version from the Food Network. Fluffy meringue provides a sweet contrast to the tart lemon filling.
To make lemon meringue pie, whisk 4 egg yolks, and set them aside. Reserve the whites to make the meringue. In a medium saucepan, combine 1/3 cup of cornstarch, 1 1/2 cups of water, 1 1/3 cups of sugar and 1/4 teaspoon of salt. Whisk the ingredients together, and bring them to a boil. Boil for one minute. Pour the hot mixture into the egg yolks very slowly, whisking as you go.
Return the mixture to the pan, and cook on low, stirring constantly, for one minute. Remove the pan from the heat, and stir in 3 tablespoons of butter, 1/2 cup of lemon juice and 1 tablespoon of finely grated lemon zest. Pour this mixture into a 9-inch prebaked pie shell, and top it with meringue while it is still hot. Bake the pie for 10 to 12 minutes at 375 degrees Fahrenheit or until the meringue is golden brown.
To make the meringue, add 1 pinch of cream of tartar to 4 egg whites, and beat until soft peaks form. Gradually add 2 tablespoons of sugar, and continue to beat until stiff peaks form, approximately one to two minutes.