Ingredients
Lemon Filling
- 4 large egg yolks
- 1/3 cup plus 3 tablespoons cornflour
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- (5 tablespoons) unsalted butter
- 1 tablespoon finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- A 23cm pre-baked pie shell
Meringue Topping
- 4 large egg whites
- 1 pinch cream of tartar
- 8 tablespoons sugar
Method
Lemon Filling
- Whisk the egg yolks in a medium-sized mixing bowl and set aside
- In a saucepan over medium heat, combine the cornflour, water, sugar, and salt, then whisk to combine. Stir frequently and bring the mixture to a boil. Boil for 1 minute and remove from the heat
- While whisking, add 1/2 cup of the hot cornflour mixture at a time to the egg yolks until you have added at least half of the cornflour mixture
- Pour the egg mixture into the saucepan with the remaining cornflour mixture. Reduce the heat to low and cook, stirring constantly, for 1 minute
- Remove from the heat and gently stir in the butter and lemon zest and juice until well combined.
- Pour the mixture into the pre-baked pie shell
- Set aside
Meringue Topping
- Whisk the egg whites in the bowl of a stand mixer until soft peaks form. Then add the cream of tartar and beat for a few more minutes, until larger peaks form
- Gradually add the sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes
Preparing to bake the pie
- Preheat the oven to 375 F
- Spoon the meringue over the top of the filling while it is still hot, so that it completely covers the meringue mixture
- Bake for 10 to 15 minutes or until the meringue is golden
- Remove from the oven and cool on a wire rack
- Make sure the pie is cooled completely before slicing
