crust:

  • line pie dish with pie crust and blind bake at 375°F for 25-30 minutes
  • remove weights and bake until golden brown, about 10 minutes
  • remove from oven and let cool completely

filling:

1 1/2 cups water
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 egg yolks
1 Tbsp. lemon zest
1/2 cup lemon juice (about 3 lemons)
2 Tbsp. butter

  • bring water, sugar, cornstarch, and salt to a simmer, whisking constantly until the mixture turns translucent
  • whisk in egg yolks, two at a time
  • whisk in lemon zest and juice, return to a simmer then remove from heat
  • add butter and mix to combine

meringue:

4 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup sugar
1 Tbsp. cornstarch

  • in stand mixer, mix egg whites, vanilla, and cream of tartar on medium-low until foamy, about 1 minute
  • increase speed to medium for 1 minute until billowy
  • mix sugar and cornstarch, and gradually add to eggs and whip until glossy, about 2-3 minutes

assembly:

  • pour hot filling into pre-baked pie crust
  • spoon meringue around the edges of the pie, making sure the meringue is sealed to the edges
  • then fill the middle of the pie and swirl with a spoon
  • bake at 325°F for 20 minutes, then let cool for 2 hours

source: cook’s, p. 727-728