For a cool bite during high summer summer in New Orleans, it's hard to beat lemon merigue pie strait from the refrigerator. This recipe was contributed to our cookbook by Walter "Wolfman" Washington.

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups water
4 egg yolks
1 tablespoon lemon zest
1 tablespoon butter
1/3 cup fresh lemon juice
1 (9-inch) pie shell, baked
4 egg whites
2 tablespoons sugar, plus more for the top
1/4 teaspoon cream of tartar

Preheat the oven to 300 degrees. Combine 1 cup sugar, the cornstarch, salt, water, egg yolks, lemon zest and butter in a saucepan. Cook over medium-low heat, whisking until the mixture thickens. Whisk in the lemon juice gradually. Spoon into the pie shell.

Beat the egg whites with 2 tablespoons sugar. Add the cream of tartar. Beat until stiff peaks form. Spread over the pie. Sprinkle the meringue with sugar.

Bake at 300 degrees for 5 to 10 minutes, until the peaks of the meringue are lightly brown. Cool on a wire rack. Refrigerate for 1 hour before serving. Makes 6 to 8 servings.