I made this pie this past weekend. It was delicious and we ate the whole thing in just a couple of days which is pretty unheard of around here. This recipe is only for the pie filling and I’ve got a link to my Meringue recipe at the end of the pie recipe.
Lemon Meringue Pie
1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt (omit if using butter with salt in it)
1 1/4 cups cold water
6 large egg yolks
3/4 cup lemon juice
2-3 teaspoons grated lemon zest (this is optional)
2 tablespoons unsalted butter
1 9″ deep dish pie crust, pre-baked and cooled. Whisk all ingredients, except butter in a small bowl. Transfer to a non-reactive sauce pan (no aluminum or copper). Bring mixture to a simmer over medium heat. Whisk constantly as thickens. Once thick, continue to stir and cook for about 3 more minutes. Remove from heat; add butter. Mix well and pour into cooled, baked crust.
Top with meringue and bake per meringue recipe instructions.