This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don’t like the way rinds feel when eaten).
After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.
Then I added the sugar (extra fine) and let the mixer do it’s magic for about 14 mins. After baking I cooled the pie for and hour on the counter and put it in the frig. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.
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