Lemon Cream Meringue Pie

To make the filling, combine milk and sugar in a nonreactive saucepan,
preferably enameled iron. Strip the zest from the lemons with a sharp
vegetable peeler, making sure you remove the yellow zest but none of
the white pith beneath. If you do remove some of the white pith,
scrape it off the strips of zest with the point of a paring knife and
discard it. Add the zest to the milk and sugar and bring to a simmer
over low heat. Remove from heat and allow to steep for 5 minutes;
remove the strips of zest with a slotted spoon or skimmer and discard
them.

Squeeze lemons to make 1/2 cup strained juice. Place juice in a
mixing bowl and whisk in cornstarch, then yolks.

Return milk and sugar mixture to a boil over low heat and whisk about
a third of the boiling milk into the lemon juice mixture. Return
remaining milk and sugar mixture to a boil once more and whisk the
lemon juice and yolk mixture back into it, whisking constantly until
the filling comes to a boil and thickens. Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter
and pour into a nonreactive bowl. Press plastic wrap against the
surface of the filling and chill until it is approximately 75
degrees. (If you prepare the filling in advance, let it come to room
temperature before proceeding.)

Set a rack at the middle level of the oven and preheat to 350
degrees. Roll out the dough to make bottom crust and arrange in pan.
Chill crust until firm.

To bake the crust, pierce it all over with the tines of a fork at 1/2
inch intervals. Line it with a disk of parchment or wax paper and
fill with cherry stones or dried beans. Bake about 20 minutes, until
lightly colored. Remove paper and beans and continue baking until the
crust is a deep golden brown. Cool crust on a rack.

Spread the cooled filling evenly in the cooled crust.

Set a rack at the middle level of the oven and preheat to 400 degrees.

To make the meringue bring a small pan of water to a boil. Lower heat
so that water simmers. Combine egg whites, sugar and salt in the bowl
of the mixer or if you are using a hand whisk another heatproof bowl.
Place bowl over pan of simmering water and whisk gently for about 2
minutes, until egg whites are hot (about 140 degrees) and sugar has
dissolved. Whip meringue on medium speed until it has cooled and is
able to hold a shape, but it should not be dry. Distribute spoonfuls
of the meringue all over the top of the pie, then use the back of a
spoon or a small offset metal spatula to spread the meringue evenly.
It should cover the top of the pie and touch the edges of the crust
all around. Here and there, bring up the surface of the meringue so
that it is swirled. Place the pie on a cookie sheet and bake for
about 5 to 10 minutes, until the meringue is colored evenly. Cool on
a rack.

Yield: One 9 inch pie