Ingredients
- 1 (9-inch) pre-baked pie crust
- 1 ½ cups sugar
- ⅓ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup sugar (for meringue)
Instructions
- In a saucepan, whisk together sugar and cornstarch. Slowly add water and cook over medium heat until mixture thickens and begins to bubble.
- Temper the egg yolks by adding a little of the hot mixture, then return yolks to the pan while whisking. Cook 2 more minutes.
- Remove from heat, stir in butter, lemon juice, and zest. Pour filling into the pre-baked pie crust.
- For meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until glossy stiff peaks form.
- Spread meringue over hot lemon filling, sealing edges to crust.
- Bake at 350°F (175°C) for 12–15 minutes, or until meringue is golden brown.
- Cool completely before slicing and serving.
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