Best-Ever Lemon Meringue Pie

Makes one 9” pie

 

1 1/2 cups sugar

1 1/2 cup water

1/2 tsp. salt

1/2 cup cornstarch 

1/3 cup water

4 eggs, separated

1/2 cup lemon juice

3 Tbsp. butter

1 tsp. lemon zest

1/4 tsp. salt

1/2 cup sugar

1 baked 9” pie shell

 

In a medium saucepan, stir together the sugar, 1 1/2 cups water and 1/2 tsp. salt. Heat to boiling. Make a paste with the cornstarch and 2/3 cup water and gradually add to the boiling mixture—stirring constantly. Cook until it’s thick and clear. Remove from heat

 

Beat the egg yolks and lemon juice together and stir into the mixture. Return to heat and cook, stirring constantly, until the mixture returns to a boil. Remove from heat and stir in the butter and lemon zest. Cover the surface with plastic wrap and cool to lukewarm.

 

Preheat the oven to 325 degrees. Combine the egg whites and the 1/4 tsp. salt, beating until frothy. Gradually add the 1/2 cup sugar, beating until glossy peaks form. Stir 2 heaping tablespoons of meringue into the filling. Pour filling into pie shell. Top with the meringue and spread evenly to the edge of the pie crust. 

 

Bake for 15 minutes or until meringue is lightly browned.