• 1 Cup sugar
• 1 1/2 Cup water
• 1/2 Cup fresh lemon juice
• 6 Large egg yolks 
• 5 Tablespoon cornstarch
• 2 Tablespoon grated lemon peel
• 1/4 Teaspoon salt
• 2 Tablespoon ( 1/4 stick) unsalted butter Whisk the first 7 ingredients in a heavy  medium saucepan to blend. Using the whisk stir over medium heat until filling thickens and just begins to boil. (About 20 minutes) Remove from heat. Whisk in butter and spoon hot filling into prepared crust.

Meringue

• 7 Large egg whites
• 1/2 Teaspoon cream of tarter
• 1 2/3 Cups of powdered sugar 1 2/3 Cups of powdered sugar Using an electric mixer, beat egg whites in a large Stainless steel bowl at low speed until foam.  Beat in cream of tarter and 1 Tablespoon of sugar. Gradually beat in remaining sugar- 1 Tablespoon at a time. Beat at medium speed until stiff, glossy peaks form. (About 8 minutes). Spread meringue over warm filling covering completely, sealing meringue to the edge of crust and mounting in the center. Bake at 300’ F. for 30 minutes. Reduce heat to 275’ F. and continue to bake until meringue is a golden brown and set when pie is shaken slightly. (About 50 minutes) Transfer pie to rack and let cool completely. About 4 hours.

Hazelnut crust

• 1/3 Cups hazelnuts toasted 
•  1 1/4 cups flour
• 1 Stick  unsalted butter
• 1/2 Cups powdered sugar
• 1 large egg yolk
• 1 Tablespoon grated lemon peel
• 1/2 Teaspoon salt