Ingredients
For the crust:
- 1 9-inch pie crust (store-bought or homemade), baked and cooled
For the lemon filling:
- 1½ cups granulated sugar
- ⅓ cup cornstarch
- 1½ cups water
- ½ cup freshly squeezed lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 4 large egg yolks (save the whites for meringue)
- 2 tablespoons unsalted butter
For the meringue:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Make the filling:
- In a medium saucepan, whisk together sugar and cornstarch.
- Gradually whisk in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Reduce heat to low. In a small bowl, beat the egg yolks slightly.
- Slowly whisk 1/2 cup of the hot mixture into the yolks, then return yolk mixture to the saucepan.
- Bring back to a gentle boil and cook 2 minutes more, stirring constantly.
- Remove from heat and stir in butter. Pour filling into the pre-baked pie crust.
- Make the meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
- Spread meringue over hot lemon filling, sealing edges to the crust to prevent shrinking.
- Bake for 15–20 minutes, or until the meringue is golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Would you like a homemade pie crust recipe to go with it?