Ingredients

• 1 , 9 inch
• 5 tablespoons cornstarch
• 1 cup white sugar
• 0.25 teaspoons salt
• 2 cups water
• 3 eggs yolks
• 2 tablespoons butter
• 5 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3 eggs whites
• 6 tablespoons white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the lemon filling: Combine cornstarch, sugar, and salt in a double boiler; stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
3. 3 Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
4. 4 Pour egg yolk mixture back into cornstarch mixture in the double boiler, continuing to constantly whisk. Return the double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
5. 5 Stir butter, lemon juice, and lemon zest into thickened mixture. Allow mixture to cool, then pour into prepared pie shell.
6. 6 To make the meringue topping: beat egg whites in a large metal or glass mixing bowl until foamy. Add 6 tablespoons sugar, a little at a time, continuing to beat until all sugar is incorporated and whites are stiff.
7. 7 Spread meringue into pie shell, making sure to completely cover lemon filling.
8. 8 Bake in preheated just until meringue is golden brown, about 15 minutes. Chill before serving.

Nutrition per serving