Lemon Meringue Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp butter
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Instructions

1. 1Whisk the sugar, cornstarch, and water together in a saucepan and cook over medium heat, whisking, until thickened and translucent, about 6 minutes.
2. 2Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then whisk the tempered yolks back into the saucepan.
3. 3Cook 2 more minutes, then remove from heat and stir in the lemon juice, zest, and butter.
4. 4Pour the hot filling into the baked crust.
5. 5Beat the egg whites and cream of tartar with a mixer on medium until soft peaks form, then add the sugar 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. 6Spread the meringue over the hot filling, making sure it touches the crust all the way around to prevent shrinking.
7. 7Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are golden brown.
8. 8Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

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