There are certain things that each family feels traditional to their holiday celebrations and a lot of them involve traditional dishes served at family meals. One of the most popular desserts served at Easter dinners in the United States is the lemon pie. Of course, the most traditional style would be a lemon meringue pie, but just as lovely at Easter dinner would be a lemon chess pie or a lemon icebox pie. I prefer a lemon meringue with a baked crust.

1 baked single-crust 9- to 10-inch
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zestFor meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Preheat oven to 350°F.

In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, until cornstarch is dissolved. In a bowl, whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.

In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.

Pour filling into prepared shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.