Ingredients
For the Pie Crust:
- 1 9-inch pie crust (pre-baked)
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons (zested and juiced)
- 2 tablespoons unsalted butter
- 4 large egg yolks (beaten)
For the Meringue:
- 4 large egg whites
- 6 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar (optional, for stability)
Instructions
- Preheat oven to 350°F (175°C).
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until it begins to boil.
- Reduce heat and cook 2 more minutes, stirring constantly.
- Remove from heat and stir in butter.
- Slowly whisk in a small amount of the hot mixture into the beaten egg yolks (to temper), then return the egg mixture to the saucepan.
- Bring back to a gentle boil and cook 2 more minutes, stirring constantly, until thickened.
- Pour the filling into the pre-baked pie crust.
- Make the Meringue:
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, a tablespoon at a time, while beating, until stiff, glossy peaks form.
- Spread meringue over the hot lemon filling, making sure to seal edges at the crust to prevent shrinking.
- Bake the Pie:
- Bake for 10–12 minutes, or until the meringue is golden brown.
- Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours before serving.
Let me know if you want a no-bake version, or one with store-bought crusts or filling mix instead!