• Prep: Blind bake pie shell as per directions (generally it's 8-10 minutes on 400- 425 degrees f ( 205-218 degrees c) *You can use pie weights or simply prick the bottom of the pie shell.

Pie Filling:

• Cook lemon rind with boiling water on stovetop for 10 minutes on med-high heat.
• Reduce to med low heat. In a mixing bowl, mix sugar and flour;
• Add boiling water, a little at a time.
• Mix it together until it's fully incorporated.
• Return to stove and cook, over med-low heat, until thickened, stirring constantly for . *It should be the consistency of gravy
• Cover with lid and continue cooking for 20 minutes longer, without stirring, until very thick.
• Beat egg yolks slightly with a fork.
• Then add a little of the hot flour mixture to them. Mix well and return to heat, for 1-2 minutes
• Remove from heat, whisk in butter, lemon juice and lemon extract. Cool to lukewarm before spreading into baked and cooled pie shell.
• Add yellow food coloring, a little at a time, until you get the right color.
• Spread into baked and cooled pie crust.
• Heat oven to 350 degrees F.

Meringue

• Beat egg whites until stiff, but not dry (video).
• Add sugar, 1 tablespoon at a time, beating between additions. Beat until mixture holds it shape.
• Pile gently onto cooled pie filling. Spread to edge of crust. Swirl or peak for an attractive top.
• Bake in oven for 8- 10 minutes or until lightly browned.

Garnish

• Add lemon zest and lemon twist to the top of the pie.