Ingredients

• Pie crust - 1 (9-inch) prebaked
• Granulated sugar - 1 cup
• Cornstarch - ⅓ cup
• Salt - 1/8 teaspoon
• Water - 1 ½ cups
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Egg yolks - 4
• Unsalted butter - 2 tablespoons
• Egg whites - 4
• Cream of tartar - ¼ teaspoon
• Granulated sugar - ½ cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt.

3. 3.

   Gradually stir in water, lemon juice, and lemon zest until smooth.

4. 4.

   Cook over medium heat, stirring constantly, until the mixture thickens and boils.

5. 5.

   Boil for 1 minute, remove from heat.

6. 6.

   Whisk egg yolks in a small bowl, gradually stir in half of the hot lemon mixture.

7. 7.

   Return this mixture to the saucepan, cook for 2 more minutes, stirring constantly.

8. 8.

   Remove from heat, stir in butter.

9. 9.

   Pour the hot filling into the prebaked pie crust.

10. 10.

    In a large bowl, beat egg whites and cream of tartar until soft peaks form.

11. 11.

    Gradually add 1/2 cup sugar, beating until stiff peaks form.

12. 12.

    Spread meringue over hot lemon filling, sealing edges to the crust.

13. 13.

    Bake in preheated oven for 10-12 minutes until meringue is golden brown.

14. 14.

    Cool completely before serving.

Nutritional Facts