Ingredients
Pie Crust
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1 unbaked 9-inch pie crust (homemade or store-bought)
Lemon Filling
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1 ½ cups granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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1 ½ cups water
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4 large egg yolks, lightly beaten
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½ cup fresh lemon juice
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2 tablespoons lemon zest
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2 tablespoons unsalted butter
Meringue Topping
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4 large egg whites, room temperature
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½ teaspoon cream of tartar
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½ cup granulated sugar
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½ teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Line with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 8–10 minutes until lightly golden. Set aside.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them. Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring continuously.
Remove from heat and stir in lemon juice, lemon zest, and butter until smooth. Pour the hot lemon filling into the baked pie crust.
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
Spread the meringue over the hot lemon filling, making sure it touches the crust edges to seal. Create decorative peaks. Bake at 350°F (175°C) for 10–12 minutes, until meringue is lightly golden.
Notes
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Spread meringue onto hot filling to prevent weeping.
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Seal meringue to crust edges to keep it stable.
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Use fresh lemon juice for best flavor.
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Avoid overbaking meringue to prevent dryness.