Ingredients

The following ingredients have 16 Servings
  • 1 pie crust (9 inch)
  • 1 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 7 Tablespoons cornstarch
  • 1 1/2 cups hot water
  • 4 egg yolks (beaten)
  • 4 Tablespoons butter
  • 1 teaspoon lemon zest
  • 1/2 cup fresh lemon juice (about 3-4 squeezed lemons)
  • 4 egg whites
  • 1 Tablespoons granuated sugar
  • 1/2 teaspoon cream of tartar

Instruction

  • Bake the crust according to the package instructions with weights to keep the pie shell flat.
  • Prepare the custard by adding the sugar, salt, and cornstarch to a saucepan over medium-low heat. Slowly add the water and whisk. Continually whisk until thick and smooth. Remove from heat.
  • Add a 1/4 cup of the cornstarch mixture to the beaten egg yolks and whisk. Continue to do so until half has been incorporated. Then add the egg yolk mixture to the cornstarch mixture along with the butter. Whisk until melted.
  • Add the lemon zest and lemon juice and whisk until combined.
  • Pour into the baked pie crust and cover with plastic wrap to chill for 2 hours.
  • With a handheld mixer set to high speed, beat the egg whites until frothy.
  • Add cream of tartar and beat on medium-high until soft peaks form.
  • Sprinkle in sugar 1-2 tablespoons at a time, making sure to beat at low-medium speed in-between each addition of sugar to fully incorporate. When the meringue is fully combined with the sugar it should not feel grainy and will form nice stiff glossy peaks.
  • Dollup on top of the set pie. Use the back of the spoon or spatula to “pat” the top and form peaks.
  • Use a hand held kitchen torch or stick in the oven under the broiler to brown the top.
  • Slice and serve.