this pie sweats...so you don't have to

this was my first endeavor with a making a lemon meringue pie, and i made it for corey moran's birthday dessert. it was pure deliciousness. gotta love the lemon. i really really love the lemon. i think this is my new favorite. and now that i know that this isn't such a high maintenance pie after all, and that i can turn egg whites into stiff peaks while i'm watching tv (thanks to the kitchenaid), we are in trouble. i want to make it everyday.

LEMON MERINGUE PIE
(Courtesy of Mark Bittman's How to Cook Everything)

1 flaky pie crust (out of the freezer section or homemade)
1 cup granulated sugar
salt
boiling water
4 eggs, separated
1/3 cup cornstarch
2 tablespoons butter, softened
2 teaspoons grated or minced lemon zest
6 tablespoons freshly squeezed lemon juice
1/4 cup confectioners sugar

In saucepan, mix sugar, cornstarch, and flour. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount of hot mixture into egg yolks to temper, then return to hot mixture. Bring back to boiling and cook 2 minutes, stirring constantly with a whisk. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling to the edges. Bake at 350 F for 12 to 15 minutes. Cool before cutting, best served cool.