Alton Brown offers a great recipe for lemon meringue pie. To make this pie, first set the oven to 375 degrees Fahrenheit to preheat. Set the oven rack in the middle position.
Separate 4 egg yolks, and whisk them in a mixing bowl. Set the egg whites aside for later.
Whisk together 1/3 cup of cornstarch, 1 1/2 cups of water, 1 1/3 cups of sugar and 1/4 teaspoon of salt in a saucepan. Bring the ingredients to a boil over medium heat while stirring frequently. After one minute, remove the saucepan from the heat. Add the hot ingredients to the egg yolks in small amounts, stirring between each addition to prevent curdling. Pour the combined mixture back into the saucepan, and continue to stir while cooking over low heat for another minute.
Remove the mixture from the stove, and stir in 3 tablespoons of butter, 1/2 cup of lemon juice and 1 tablespoon of finely grated lemon zest. Pour the combined ingredients into a pre-baked pie shell.
To make the meringue topping, whisk the 4 egg whites and 1 pinch of cream of tartar using a stand mixer. When the whites form soft peaks, add 2 tablespoons of sugar, and continue beating until the whites form stiff peaks. Spread the meringue mixture over the lemon filling, and bake the pie for 10 to 12 minutes or until the meringue topping is golden brown. Allow the pie to cool before slicing.