Ingredients
For the crust:
- 1 unbaked 9-inch pie crust
For the lemon filling:
1½ cups granulated sugar
¼ cup cornstarch
¼ tsp salt
1½ cups water
4 large egg yolks
½ cup fresh lemon juice
1 tbsp lemon zest
2 tbsp unsalted butter
For the meringue:
4 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Bake the pie crust according to package directions until lightly golden.
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and stir until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, whisk the egg yolks. Slowly whisk in a little of the hot mixture to temper the yolks.
Pour the egg mixture back into the saucepan. Cook for another 2 minutes, stirring constantly.
Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
Pour the hot lemon filling into the baked pie crust.
Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff, glossy peaks form. Beat in vanilla.
Spread the meringue over the hot filling, making sure it touches the crust edges to help prevent shrinking.
Bake for 15–20 minutes, until the meringue peaks are lightly golden.
Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.
🍋 Enjoy this classic homemade pie with its tangy lemon filling and fluffy golden meringue!