Lemon Meringue Pie

(I've been messing around a lot with photoshop lately and looking at books and tutorials. Why haven't I been doing that all along? I've been doing so many things the hard way!)

Few things in this world seems as delightfully perfect as a good lemon meringue pie. Unfortunately, they seem to be a rare find. Women don't often have the time at home, and most bakery versions are seem like cheap knock offs. A glance at this recipe may make you see why though. Timing is very crucial to the success of this dessert, and I can't imagine the nightmare it would be to make this in mass. So while you can approximate a lemon meringue pie that is easy(er) to produce in large quantities, the real deal is still hard to beat.
This is another From the Dessert Bible by Christoper Kimball. I recommend getting everything you will need prepared before beginning so that you aren't fishing around for a whisk with one hand while trying to stir the curd with the other. If you have a stand mixer you can make the meringue and the filling at the same time, which negates the need to reheat the filling.

Lemon Meringue Pie

1 Prebaked pie shell (make sure to weigh it down while baking)

1 c 3 T sugar
5 T cornstarch
1/4 t salt
5 yolks
2/3 c lemon juice
1 T lemon zest (I think I zested all the lemon I had handy. Maybe three? I like my pie zesty!)
2 T butter

2 t cornstarch
1/4 c water
4 whites (I used all five, which worked fine)
1/4 t cream of tartar
6 T sugar (1/4 c +2T)
1/2 t vanilla

Preheat oven to 325°. Pie shell should be baked until it is browned but not too dark. Combine the first four ingredients (after the pie shell that is silly) in a medium/small sauce pan. Bring to a simmer over a medium low heat, stiring frequently. When it turns translucent slowly add the yolks (I tempered in a little of the hot mixture first. Adding the eggs straight in to the hot liquid just seemed dodgy). Continue whisking while adding the lemon juice and zest. Continue cooking, while stiring to prevent scorching and lumping, until mixture is very thick. Remove from heat and add butter. You will want this mixture to be warm when the pie is assembled, but it can be reheated if it has cooled.
For the meringue, combine the cornstarch and 2 T water in a small sauce pan. Heat on low while stiring constantly. The directions claimed this would turn translucent, but mine didn't. Remove from heat. Beat egg whites and cream of tarter until soft peaks form. While they are mixing combine the sugar and the remaining 2 T of water. Bring to a boil and cook to 238° (or until the bubbles at the edge of the pan hesitate before bursting). Once the egg whites are at the soft peak stage, slowely pour the hot sugar mixture in while the beaters are running (careful, you don't wan't them on too high. Getting splashed with hot sugar is no fun)Add the cornstarch paste and the vanilla, turn mixer to high and beat until the meringue just begins to form stiff peaks.
Pour hot lemon filling into the pie shell. Quickly cover with the meringue, swirling or creating peaks. Make sure the meringue covers across to the crust or it will shrink during baking. Bake until golden brown, about 15 minutes. Cool to room temperature then chill before serving.