• Roll ½ recipe Perfect Pie Crust to fit a 9” pie plate, crimp the edges and use a fork to prick the bottom of the crust all over. Chill at least 30 minutes. Preheat the oven to 350°F.
• Line the chilled dough with foil, coming up over the edges to prevent the crust from burning. Fill with pie weights, dried beans or granulated sugar (see note).
• Set on a baking sheet and bake on the lowest rack until the dough is golden brown, about 45 minutes. Remove from the oven. Remove the foil and weights. Immediately brush the entire inside of the crust with egg white, set aside. Reduce the oven to 325°F.

Make the filling

• In a large saucepan, whisk together 2 ¼ oz corn starch, 12 oz granulated sugar, 14 oz water, 1 tablespoon lemon zest and ¼ teaspoon table salt. Cook over medium heat, stirring often, until the mixture comes to a simmer. Stir constantly until the mixture thickens to a pudding-like consistency and becomes translucent. Remove from the heat.
• Whisk in 8 each egg yolks, 6 oz lemon juice and 1 ½ oz unsalted butter. Return to the heat and bring the mixture back to a simmer, stirring constantly. Pour the hot filling into the crust. Immediately make the meringue.

Make the Meringue

• In a small saucepan bring ⅓ oz cornstarch and half the water to a simmer. Cook, stirring constantly, until the mixture thickens to the consistency of pudding and becomes translucent. Remove from the heat and set aside.
• Combine the rest of water with 1/2 cup of the granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir. Allow it to cook to 235°-240°F (soft ball stage).
• While the syrup is boiling, whip 5 each egg whites with ¼ teaspoon cream of tartar on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add the remaining 1/4 cup of sugar and ¼ teaspoon table salt. Increase the speed to medium high and whip to full peak.
• As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Add the cornstarch mixture and whip to full peak.
• Dollop the meringue onto the filling, working gently so the meringue doesn’t sink into the filling. Mound the meringue so it’s higher in the middle than on the sides. Use a small offset spatula or the back of a spoon to make attractive swirls and peaks in the meringue.
• Set the pie, still on the baking sheet, into the oven and bake until the meringue is golden brown, about 15 minutes. You can finish the meringue under the broiler or with a blow torch if you want deeper browning. Cool to room temperature then chill for 3-4 hours before serving.