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| Servings |
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Ingredients
- pre-made pie crust
- 4 egg yolks save whites for later
- 1-1/3 cups sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1-1/2 cups water
- 3 Tbsp butter
- 1/2 cup lemon juice
- 1 Tbsp finely grated lemon zest
- 1 pinch cream of tartar
- 2 Tbsp sugar
Ingredients
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Instructions
- Whisk egg yolks in medium size mixing bowl and set aside.
- In a medium saucepan, combine sugar, cornstarch, salt, and water. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil.
- Boil for 1 minute. Remove from heat and gradually, a whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the cornstarch mixture. Once incorporated, add the remaining mixture.
- Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
- To make meringue: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
- Pour lemon mixture into pre-cooked pie shell and top with meringue. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
- Adjust the oven rack to the middle position. Preheat oven to 375 degrees.
- Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
