Yields 1, 9-inch pie
- 4 egg yolks (save whites for meringue)
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup flour
- 2 tablespoons butter
- 1 tablespoon lemon zest, grated
- 1/4 teaspoon salt
- 1 pre-baked pie crust (store-bought or homemade)
- 4 egg whites, room temperature
- 3 tablespoons sugar
- 1/8 teaspoon cream of tartar
- Preheat oven to 375º F and arrange oven rack to the middle of oven.
- Beat eggs yolks together in a medium bowl (save egg whites for meringue). Set the bowl aside.
- In a medium saucepan over medium heat, combine water, sugar, flour and salt, and bring to a boil, stirring constantly.
- Boil for 1 minute, then slowly add hot mixture to egg yolks while whisking continuously. (This tempers the yolks and keeps them from cooking once you put them back on the heat.)
- Once you’ve added at least half of your hot mixture to the yolks, return mixture (and remaining yolks) to the stove, on low, continuing to whisk vigorously.
- Cook for 1 more minute.
- Remove from heat again and add butter, lemon juice and zest. Mix thoroughly and pour into (cooled) pie shell.
- For meringue: beat egg whites and cream of tartar on high speed until soft peaks form.
- Slowly add sugar and beat until stiff peaks form. 1-2 minutes.
- Spread meringue onto pie filling while it’s still hot and make sure to spread it out to the outer edges of the crust to “seal” the topping.
- Place in oven and bake for 10-12 minutes, or until top is golden brown.
- Let cool completely before serving.