Perhaps this pie should come with a warning: Beware that eating this pie may result in your not wanting any other lemon meringue pie again.
Alright, I may be biased because it is one of the pies my mom made, but there have been other people who ate this pie and later said they other lemon meringue pies paled by comparison. It is that good.
This recipe is a lot easier to make if you own a good zester or microplaner. I did not have a decent one for years and always struggled to get any zest. I use a
Microplane 40020 Classic Zester/Grater
now and have no trouble. It is easy to get just the outer skin without any pith (the white, bitter stuff).
The recipe calls for 2 Tbsp. of zest, but you can reduce the amount some if you want a less intense lemon flavor.
Also, I usually use organic lemons for this and other recipes requiring zest. They tend to have less coating thus I feel better about serving the peel to my family.
If you allow the pie to cool completely before cutting/serving, it will probably look much nicer...personally, I can't ever seem to wait that long.