Ingredients
For the pie crust
- 1 pre-baked 9-inch pie crust
Lemon filling
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 4 large egg yolks
- 2 tbsp butter
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
Meringue
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the lemon filling
In a saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened.
Lightly beat egg yolks in a bowl. Gradually whisk in a little hot mixture to temper the eggs, then return everything to the saucepan.
Cook 2 more minutes, stirring continuously. Remove from heat and stir in butter, lemon juice, and lemon zest.
Pour filling into the baked pie crust.
2. Make the meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff glossy peaks form. Mix in vanilla.
Spread meringue over the hot filling, sealing it completely to the crust edges.
3. Bake
Bake at 350°F (175°C) for 10–15 minutes until the meringue is golden brown.
Cool at room temperature for 1 hour, then chill for at least 3 hours before slicing.
Tips for Success
- Use fresh lemon juice for the brightest flavor.
- Spread meringue onto hot filling to help prevent weeping.
- Seal the meringue to the crust edges so it doesn’t shrink.
- Chill thoroughly for clean slices.
Optional Variations
- Add extra lemon zest for stronger citrus flavor.
- Torch the meringue lightly for bakery-style peaks.
- Try a graham cracker crust for a different texture.
