Ingredients

The following ingredients have 4 Servings
  • 1 pie crust (9 inch)
  • 1/2 cup cornstarch
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1-1/2 cup warm water
  • zest of one lemon
  • 1/2 cup lemon juice (freshly squeezed, about 3-4 lemons)
  • 4 egg yolks
  • 1 Tablespoon butter
  • 4 egg whites
  • a pinch of salt
  • 1/2 cup granulated sugar

Instruction

  • Preheat the oven to 400F. Using an 8x8 inch pan, roll out the pie crust and cut to fit the bottom of the dish. Cut to be slightly bigger than the bottom since it will shrink as it cooks. Spray the 8x8 pan with non-stick spray and lay the pie crust dough into the bottom.
  • Into a 2 quart saucepan add the cornstarch, sugar, and salt. Give a quick whisk. Whisk the warm water, lemon juice, and zest into the saucepan. Turn the burner on medium-low. Stir until the mixture begins to boil. Remove from the heat.
  • In a small bowl, whisk the egg yolks. One Tablespoon at a time, drizzle five Tablespoons of the cornstarch mixture into the egg yolks, whisking to avoid clumping.
  • Next drizzle the warmed egg yolk mixture into the saucepan with the cornstarch to fully temper. Return to heat and whisk until thick, without boiling, for about 10 minutes. Add the butter and stir until melted.
  • Pour the lemon mixture over the unbaked pie crust.