For the crust (use one):
1 pre-baked 9-inch pie crust
OR store-bought graham crust
For the lemon filling:
1 ½ cups sugar
⅓ cup cornstarch
¼ teaspoon salt
1 ½ cups water
3 large egg yolks (save whites for meringue)
2 tablespoons butter
½ cup fresh lemon juice
1 tablespoon lemon zest
For the meringue:
3 large egg whites
½ cup sugar
½ teaspoon vanilla
¼ teaspoon cream of tartar (optional but helps stabilize)
Instructions
see continuation on next page
Instructions
1. Pre-bake the crust
If using a regular crust, bake until lightly golden and let cool.
2. Make the lemon filling
In a saucepan, whisk sugar, cornstarch, and salt.
Slowly whisk in water until smooth.
Cook over medium heat, stirring constantly, until thick and bubbly.
In a small bowl, whisk egg yolks.
Slowly pour a little of the hot mixture into yolks to temper them, then return yolks to the saucepan.
Cook 2 more minutes until glossy and thick.
Remove from heat and stir in butter, lemon juice, and zest.
Pour filling into the pie crust.
3. Make the meringue
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