Ingredients:

  • 1 (9-inch) pre-made graham cracker pie crust
  • 1 ½ cups granulated sugar (300g)
  • ¼ cup cornstarch (30g)
  • ⅛ teaspoon salt
  • 1 ½ cups water (360ml)
  • ⅔ cup freshly squeezed lemon juice (160ml)
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter, cut into cubes (28g)
  • 1 teaspoon lemon zest
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar (100g)

Instructions:

  1. Blind bake the crust according to package directions.
  2. Combine sugar, cornstarch, and salt in a medium saucepan.
  3. Whisk in water, lemon juice, and egg yolks until smooth.
  4. Cook over medium heat, stirring constantly, until the filling thickens and bubbles.
  5. Remove from heat and stir in butter and lemon zest.
  6. Pour the lemon filling into the baked pie crust.
  7. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
  8. Gradually add sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue evenly over the lemon filling, sealing to the edges of the crust.
  10. Bake in a preheated oven (temperature according to meringue recipe or your preference) or use a kitchen torch to brown the meringue.
  11. Let the pie cool completely and chill before serving.