Best of the Best Lemon Meringue Pie

1 1/2 cups sugar

1/2/ cup cornstarch

1/4 Tsp. salt

2 1/2 cups water

1 Tbsp grated lemon rind

4 egg yolks

1/2 cup fresh squeezed lemon juice (about 3 lemons)

3 Tbsp butter

9"-10" baked pie shell

Directions

Mix first 5 ingredients together and bring to a boil on medium high heat. Cook until thickened and no longer cloudy. Stir slowly and constantly. In a small bowl, beat egg yolks until creamy. Add 1 cup cooked mixture and mix thoroughly. Add yolk mixture slowly to cooked mixture, stirring constantly, and bring back to a boil. Cook 1 minute and remove from heat. Slowly stir lemon juice and butter into cooked mixture and set aside to cool. Then pour into a 9"-10" baked pie shell.

Meringue
4 egg whites

1/2 cup sugar

1/4 Tsp. cream of tartar

Whip egg whites and cream of tartar on high speed until fluffy and peaks hold their shape. Slowly beat in sugar. Mound lightly on top of pie. Using the back of a large spoon, press lightly onto meringue and lift up to create curls.  Bake at 450° until meringue is golden brown.