Ingredients

• Pie crust - 1 (9-inch) pre-baked
• Granulated sugar - 1 cup
• Cornstarch - ¼ cup
• Salt - ¼ teaspoon
• Water - 1 ½ cups
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Unsalted butter - 2 tablespoons
• Egg yolks - 4, beaten
• Egg whites - 4
• Cream of tartar - ¼ teaspoon
• Superfine sugar - ½ cup

Instructions

1. 1.

   Preheat oven to 350°F (175°C).

2. 2.

   In a saucepan, combine 1 cup sugar, cornstarch, and salt.

3. 3.

   Gradually stir in water and lemon juice until smooth.

4. 4.

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

5. 5.

   Remove from heat and stir in lemon zest and butter.

6. 6.

   Gradually whisk in beaten egg yolks; return to heat and cook for 2 minutes.

7. 7.

   Pour lemon filling into pre-baked pie crust.

8. 8.

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

9. 9.

   Gradually add superfine sugar, beating until stiff peaks form.

10. 10.

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

11. 11.

    Bake for 10-12 minutes, or until meringue is lightly browned.

12. 12.

    Cool before serving.

Nutritional Facts