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Removing and using rinds may be a small part of the cooking experience, but it can be a useful skill to add to your kitchen repertoire.

This classic diner favorite relies on lemon zest for its invigorating aroma and flavor. The pie is topped by a sweet, mild meringue that complements the lemon custard perfectly.

Lemon Meringue Pie Recipe

(Recipe adapted from CookingNook.com)

• 1 1/2 cups granulated sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• dash salt
• 1 1/2 cups hot water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon grated lemon peel
• 1/3 cup fresh lemon juice
• 1 9-inch baked pie pastry
• 3 egg whites
• 1 teaspoon lemon juice, optional
• 6 tablespoons granulated sugar

Add together the 1 1/2 cups of sugar, the cornstarch, flour, and salt in a medium saucepan; whisk until well blended. Add hot water, slowly stirring to blend. Heat saucepan over medium heat and bring to a boil, constantly stirring ingredients. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes. Add butter and lemon peel and slowly stir in 1/3 cup lemon juice. Pour into baked and cooled pie shell.