Ingredients
- 1 pre-baked 9-inch pie crust
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, lightly beaten
- 1/4 cup unsalted butter
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 teaspoon vanilla extract
For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C).
- Make the filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute.
- Temper the eggs: Remove from heat. Slowly pour about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan. Return to medium heat and cook for 2 more minutes, stirring constantly.
- Finish the filling: Remove from heat. Stir in butter, lemon zest, lemon juice, and vanilla extract until smooth. Pour the hot filling into the pre-baked pie crust.
- Make the meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Top the pie: Spread the meringue over the hot lemon filling, making sure the meringue touches the crust all around to seal completely. Use the back of a spoon to create pretty swirls.
- Bake: Bake for 15–20 minutes, or until the meringue is golden brown.
- Cool: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Tip: For best results, serve the pie the same day it’s made to keep the meringue light and fluffy.
If you’d like, I can help you with a short description or serving ideas too!