Ingredients:
1 9-inch pie crust, pre-baked
1 1/2 cups granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar (for meringue)
Instructions:
Preheat oven to 350°F (175°C)
In a medium saucepan, combine sugar, cornstarch, and salt, then gradually whisk in water until smooth
Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 5 to 7 minutes
Remove from heat and slowly stir half of the hot mixture into the beaten egg yolks, then return to the saucepan and cook for 2 more minutes, stirring continuously
Take off the heat and mix in lemon juice, lemon zest, and butter until fully blended
Pour the lemon filling into the pre-baked pie crust
In a clean bowl, beat egg whites and cream of tartar until soft peaks form
Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form
Spread the meringue over the lemon filling, sealing the edges completely
Bake for 10 to 12 minutes or until the meringue is golden brown
Cool on a wire rack, then refrigerate for at least 3 hours before serving
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 3 hours 45 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use freshly squeezed lemon juice and zest for bright, tangy flavor
Seal the meringue edges to the crust to prevent shrinking during baking