from s a l l y ‘ s b a k i n g a d d i c t i o n
Filling
- 5 large egg yolks (use the whites in the meringue below)
- 1 and 1/3 cups (320ml) water
- 1 cup (200g) granulated sugar
- 1/3 cup (38g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Meringue
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
preheat oven to 375.
blind bake pie crust until golden brown. reduce oven temp to 350
separate eggs with yolks in medium bowl and white in large bowl
In sauce pan, whisk 1 cup sugar, 1/3 c cornstarch, 1/4 tsp salt, 1/2 cup lemon juice, and zest together on medium heat. The mix will go from thin and cloudy to to thickening and bubbling after about 6 mins. Once thickened, whisk it and reduce heat to low. Very slowly, stream in some spoonfuls of lemon mix into beaten eggs while whisking. Then slowly pour egg yolks into the saucepan. Turn heat back to medium and cook until mix is thick and big bubbles burst at surface. Remove from heat and whisk in 2 tbsp butter. Spread filling into partially baked crust and set aside.
Make meringue: beat egg whites and cream of tartar together on med for 1 min and then increase to high until soft peaks form (about 4 more mins). Then add 1/2 cup sugar and 1/8 tsp salt until glossy stiff peaks form (~2more mins). Spread meringue on top of filling all the way to the edges to touch crust.
Bake on lowest oven rack for 20-25 mins. if meringue is browning too quickly, tent with piece of foil.
Chill before serving ( 1 hr at room T and then in fridge).