- 1/3 cup cornstarch
- 4 egg yolks (reserve whites for meringue)
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine.
Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute.
Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Use to top lemon filling. Yield: topping for 1 (9-inch) pie Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
Bake for 10 to 12 minutes or until meringue is golden. Be careful, don't do like I did and leave it in the oven until you put the laundry in the dryer :)), it may get a bit tanned!
Remove from oven and cool on a wire rack. Make sure the pie is cooled completely before slicing.
I didn't slice it yet, I'll get feedback tomorrow morning... Enjoy!