Instructions

• Preheat oven to 325. Put egg yolks in top of a double boiler and whisk until thick, a few minutes. Add the lemon zest, juice, water and 1/2 c sugar, beat well and cook over the hot water until sugar is dissolved, a few more minutes. Reserve.
• Beat the egg whites in a mixing bowl until stiff. Add the remaining sugar and continue beating until sugar is blended into the whites.
• Fold 1/2 of the meringue into the warm yolk and lemon mixture to lighten. When everything is well combined, pour the mixture into the baked pie crust.
• Using a spoon or spatula, drop dollops of the remaining meringue in a circle around the pie’s periphery. Bake in the oven until the meringue is lightly browned, approximately 15-20 minutes.