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Lemon Meringue Pie
 For many, meringue is the hardest part of the pie. Thanks to a trick I learned from America's Test Kitchen, it turns out every time and rarely weeps. Though it sounds weird, the thickened cornstarch really holds the egg whites together. Lemon Meringue Pie: 1 1/2 cup water 1 1/2 cup sugar dash salt 1/2 cup cornstarch dissolved in 1/3 cup water 1/2 cup fresh lemon juice 4 egg yolks 1 9 inch baked pie shell In a large microwave safe bowl, combine water, sugar and salt. Bring to a boil in the microwave (at this point, you can't ruin it, so just keep adding minutes until it boils). Add the cornstarch/water mixture and boil until clear (2 minutes at a time until it reaches that state, stirring in between cooking). Add the lemon juice and egg yolks and cook until thick (1 minute at a time, stirring after each minute). Add butter, cool and fill a 9 or 10" baked pie shell. For the Meringue: 4 egg whites, room temperature 1/2 cup sugar 1/4 cup water Combine the cornstarch and water and microwave until it looks Vaseline (no joke!). Beat the egg whites and sugar until soft peaks appear. Add the cooled cornstarch mixture a dollop at a time and whip until stiff peaks form. Top the lemon pie while it is piping hot, sealing the edges (meringue to crust) and bake 325 degrees for 7 minutes. 
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