Ingredients
- 1 cup granulated sugar
- 2 1/2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 pinches salt
- 1 1/3 cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 1/2 tablespoons unsalted butter
- 5 large egg yolks
- 1 9-inch prebaked pie crust
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Instructions
- In a medium saucepan, whisk together 1 cup sugar, the flour, cornstarch, and salt.
- Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.
- In a small bowl, beat the egg yolks. Gradually whisk in a spoonful of the hot sugar mixture to temper the yolks. Whisk the tempered yolks into the saucepan.
- Bring to a boil and continue to cook while stirring constantly, until thick. Pour filling into the baked pie shell.
- In a large bowl, beat the egg whites with electric mixers until frothy. Add cream of tartar.
- Gradually add 1/3 cup sugar, a spoonful at a time, until fully incorporated. Continue beating until stiff peaks form.
- Spread meringue onto the hot lemon filling, ensuring it touches the edges of the crust to seal. Create decorative peaks with the back of a spoon.
- Bake in a preheated oven at 325° F for 15-25 minutes or until the meringue is lightly browned. Cool to room temperature on a wire rack.