Ingredients
Scale
- 1 pre-baked 9-inch pie crust (shortcrust or graham cracker)
- 1.5 cups granulated sugar
- 1/2 cup cornstarch
- 1.5 cups cold water
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 4 large egg yolks (save the whites for the meringue)
- 3 tablespoons unsalted butter
- 1/2 teaspoon cream of tartar
- 1/2 cup superfine sugar (for the meringue)
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, whisk together 1.5 cups of granulated sugar, cornstarch, and salt. Gradually pour in the cold water and lemon juice, whisking constantly to prevent lumps. Place the pan over medium heat and bring the mixture to a simmer. Stir continuously until the mixture thickens and becomes translucent. This usually takes about 5 to 7 minutes.
- Place your egg yolks in a small bowl and lightly beat them. Slowly pour about half a cup of the hot lemon mixture into the yolks while whisking vigorously. This “tempering” process prevents the eggs from scrambling. Once combined, pour the egg mixture back into the main saucepan. Cook for another 2 minutes, then stir in the butter and lemon zest until the filling is glossy and smooth. Pour the hot filling into your pre-baked pie crust.
- In a perfectly clean glass or metal bowl, beat the 4 egg whites and cream of tartar on medium speed. Once soft peaks form, begin adding the superfine sugar one tablespoon at a time. Increase the speed to high and continue beating until the meringue is stiff, glossy, and holds its shape when you lift the beaters. You should not feel any sugar granules when you rub a bit of meringue between your fingers.
- Spread the meringue over the hot lemon filling, making sure to seal the edges of the meringue to the crust to prevent shrinking. Use the back of a spoon to pull up small “peaks” across the surface. Place the pie under a broiler for 1-2 minutes or use a kitchen torch to carefully brown the tips of the meringue until they reach a beautiful golden-brown color.
- Allow the pie to cool at room temperature for at least one hour. This step is crucial for the filling to set properly. Once cooled, transfer the pie to the refrigerator for at least 3-4 hours before slicing. Use a wet knife to cut clean slices through the fluffy meringue and tart filling.
- Cook Time: 1 hour 10 minutes