1 Single All-Butter pastry crust (dough chilled for at least an hour)
1 cup sugar
1/4 cup cornstarch plus 2 TBSP
1/4 tsp salt
2 cups water
1/2 cup freshly squeezed lemon juice
1 TBSP freshly grated lemon zest
4 egg yolks
2 TBSP unsalted butter, cut into 1/2 inch pieces
4 egg whites
1/4 tsp cream of tarter
Pinch of salt
1/2 cup sugar
1/2 tsp vanilla extract.
1. Prebake your pie crust (see previous pie posts for instructions)
2. Combine sugar, cornstarch, and salt in a medium saucepan, whisking to mix. Add the water, lemon juice and lemon zest. Add the egg yolks and whisk the mixture well. Place over medium heat and cook while whisking NONSTOP until the mixture comes to a boil (anywhere from 5 to ten minutes). Once boiling, lower heat and continue to cook and whisk for another minute and a half. Remove from heat and stir in butter, one piece at a time. Pour the filling into your cooled pie shell and cover with plastic wrap directly over filling to prevent a film from forming.
3. In a clean bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Beat in the cream of tarter and salt. Gradually add in sugar, one TBSP at a time, and beat until your egg whites are thick and glossy. Add the vanilla and beat briefly. Using a rubber spatula, spread your meringue over the hot filling, spreading so it is domed in the middle and touching the crust at all sides.
4. Place the pie in a preheated 325 degree oven and bake for 20 minutes or until meringue is golden brown. Remove from heat and allow to cool to room temperature. Place in refrigerator and cover with loosely tented aluminum foil if you want the lemon custard to fully set.