Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2-3 tablespoons cold water
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/4 cups water
  • 3 large egg yolks, lightly beaten
  • 2/3 cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar

Instructions:

  1. Combine flour, sugar, and salt in a bowl.
  2. Cut in the butter until crumbly.
  3. Mix in the egg yolk and cold water to form dough.
  4. Roll out and fit into pie dish; chill for 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Blind bake the crust for 15-20 minutes until lightly golden.
  7. Allow to cool.
  8. In a saucepan, whisk together sugar and cornstarch.
  9. Gradually stir in water, egg yolks, lemon juice, and zest.
  10. Cook over medium heat, stirring until thick and bubbly.
  11. Remove from heat and stir in butter.
  12. In a clean bowl, whip egg whites with cream of tartar until soft peaks form.
  13. Gradually add sugar and beat until stiff peaks form.
  14. Pour lemon filling into the baked crust.
  15. Spread meringue over the filling, sealing edges.
  16. Bake at 350°F (175°C) for 10-12 minutes until meringue is golden.
  17. Allow pie to cool at room temperature for at least 1 hour before serving.