Bake-Sale Lemon Meringue Pie - crust

Method

• Position rack in center of oven and preheat to 450F.
• Unfold pie crust.
• Press out fold lines.
• If crust cracks, wet fingers and push edges together.
• Sprinkle flour over crust.
• Place crust floured side down in 9-inch-diameter glass pie dish.
• Fold edges over; crimp decoratively.
• Pierce crust all over with fork.
• Bake until crust is pale golden, about 12 minutes.
• Cool crust completely on rack.
• Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend.
• Whisk over medium heat until mixture comes to boil.
• Whisk over medium heat until mixture comes to boil.
• Whisk until mixture thickens, about 2 minutes.
• Remove from heat.
• Add lemon juice and butter; whisk until smooth.
• Cool completely, stirring occasionally, about 1 hour.
• Preheat oven to 350F.
• Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl.
• Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form.
• Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition.
• Spread cooled lemon filling in crust.
• Spoon dollops of meringue around edge of pie atop filling.
• Spoon remaining meringue onto center of pie.
• Spread meringue to cover filling, mounding in center and sealing completely to crust edge.
• Using rubber spatula or spoon, swirl meringue decoratively, forming peaks.
• Bake pie until meringue peaks are light brown, about 12 minutes.
• Transfer to rack and cool completely.
• refrigerate pie until cold, about 1 1/2 hours.
• (Can be prepared 3 hours ahead.
• Keep refrigerated.)