Ingredients
Method
- In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the cold water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for 1 minute, then remove from the heat.
- Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to warm them gently. Pour the yolk mixture back into the saucepan.
- Return the saucepan to low heat and cook for 2 minutes, stirring constantly, until the filling is thick and smooth.
- Remove from the heat. Stir in the lemon zest, lemon juice, and butter until fully combined. Pour the hot lemon filling into the baked pie crust.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Spoon the meringue over the hot lemon filling. Spread it all the way to the edges of the crust to help seal the topping and reduce shrinking.
- Bake in a preheated 350°F oven for 10–12 minutes, or until the meringue is lightly golden.
- Let the pie cool at room temperature, then refrigerate for at least 2 hours before slicing. Keep refrigerated until serving.
Notes
Spread the meringue all the way to the crust edges to seal it and prevent shrinking. Cool at room temperature, then chill at least 2 hours, and keep refrigerated until serving.