1 1/4 cups sugar
1/2 cup cornstarch
1/8 teaspoon salt
1 1/4 cups water
3/4 cup strained, fresh lemon juice
4 teaspoons of grated lemon zest
4 large egg yolks
3 Tablespoons unsalted butter
Ingredients (For Meringue):
1 Tablespoon cornstarch
1 Tablespoon sugar
1/3 cup water
4 large egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup superfine sugar (baker's sugar)
Preheat oven to 325ºF (300ºF for high altitude)
In a large saucepan, whisk together sugar, cornstarch, and salt.
Whisk in water, lemon juice, zest, and egg yolks.
Cook until thick.
Add butter and stir in.
Put lemon filling into a prepared, par-baked, 9" pie pan.
Put a piece of plastic wrap over the hot filling until meringue is ready. This is necessary to help cook the meringue from the bottom.
Directions (For Meringue):
In a very small saucepan (I use a metal, 1 cup measuring cup and a very small whisk or fork)
combine cornstarch, 1 tablespoon of sugar, and water.
Cook until it turns into a translucent, runny paste.
Remove from heat, cover, and set aside.
Using a mixture, whip egg whites until foamy.
Add vanilla and cream of tartar.
Whip until soft peaks form.
Gradually add sugar.
Whip until stiff peaks appear.
Put mixer on low and add cornstarch paste one tablespoon at time until combined.
Remove plastic wrap from pie.
Spread the Meringue on top, making sure that the edges are sealed and the meringue is in contact with the filling.
Bake for 20 minutes or until lightly browned on top.
HIGH ALTITUDE: Cook at 300 degrees for 15-20 minutes.