Things You'll Need:
- large egg whites
- 1/3 cup water
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1 tbs. cornstarch
- 1/2 cup sugar
- Small saucepan
- Large bowl
- Mixer with whip attachment (attachment optional)
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Step 1
Mix salt, sugar and cornstarch in a large saucepan. Add egg yolks all at once and then slowly pour in 1 1/2 cups water, a little at a time, whisking the mixture as you pour.
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Step 2
Keep whisking the mixture over medium heat until it comes to a simmering boil. It should take 9 or 10 minutes to thicken properly.
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Step 3
Remove from heat, and whisk in the lemon zest (lemon peel gratings from the outside of the lemon peel). Then add the lemon juice and the butter. Pour the pie filling into the crust, spreading it evenly, while it's still warm.
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Step 1
Start with a small saucepan. Stir the cornstarch into the 1/3 cup of water until it completely dissolves. Heat until it's simmering, stirring occasionally with a wire whisk. Remove from heat when the mixture becomes thickened and translucent.
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Step 2
Turn oven on to 350 degrees F to preheat. Mix cream of tartar and sugar together in a large mixing bowl.
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Step 3
Beat egg whites--they will have the greatest volume at room temperature. Don't use a plastic bowl since plastic can contain traces of oil, which will affect your meringue. A mixer with a whip attachment works wonderfully, but a regular mixer will be fine as well.
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Step 4
Beat in the sugar mixture slowly, adding about a tablespoon at a time. Next add the cornstarch mixture 1 tablespoon at a time until stiff peaks form.
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Step 5
Spoon the mixture onto the pie filling evenly. The trick to a meringue that will not separate is to make sure the meringue overlaps the crust all the way around. It will seal the meringue to the crust so that it won't shrink away from it.
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Step 6
Put the pie in the oven and bake for 10 minutes until the meringue is golden brown. Eat and enjoy!
