Ingredients
Crust
- 9 inch pie crust (only one is needed)
Filling
- 4 egg yolks
- 1/2 cup corn starch
- 1 cup sugar
- 1 1/2 cup water
- 1/2 cup lemon juice
- 3 tablespoons butter
- Zest of 1 lemon
Meringue
- 4 egg whites
- 1/3 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Line a 9 in pie plate with the pie crust and bake for 10 minutes (or per instructions
- note – I put another pie plate inside the pie place with the crust in it to keep it from sliding while baking.
- separate the 4 eggs
- in a sauce pan, combine water, corn starch sugar, lemon juice, lemon zest , and butter
- bring to a boil.
- remove from heat and whisk in egg yolks
- return to heat and boil until the thickening starts
- remove the sauce from heat
- In a mixer, whisk eggs, sugar and cream of tartar and beat until stiff peaks
- Pour filling into pie crust
- spatula the meringue on top of the pie and pull up peakes
- bake at 350 for 10-15 minutes or until the peaks are brown
- let it cool in the refrigerator for at least an hour.
