Lemon Meringue Tart

• 4 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 1/2 cup lemon juice
• lemon zest from 2 lemons
• 5 egg yolks
• 1/4 cup butter
• 9 -inch pie shell
• 4 egg whites
• 1/2 cup granulated sugar

1. Combine everything except the butter in a double boiler until thicken. Strain.
2. Add in the butter, mix to combine.
3. Pour on to baked 9-inch pie shell.
4. To make meringue, whip egg whites until foamy, gradually add sugar, and whip until medium peak.
5. Pour on top of the lemon curd; make sure to seal the edge.
6. Bake at preheated 350-degree oven for 8-10 minutes to brown the meringue. Rotate halfway.