– 1/4 teaspoon salt
– 1 1/2 cups water
– 4 large egg yolks, beaten
– 3/4 cup fresh lemon juice (about 3-4 lemons)
– 1 tablespoon grated lemon zest
– 2 tablespoons unsalted butter
– 1 baked 9-inch pie crust (either homemade or store-bought)
– 4 egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar
Directions:
1. In a medium saucepan, combine 1 cup of sugar, cornstarch, and salt. Gradually stir in the water, blending until smooth.
2. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
3. Gradually whisk about half of the hot mixture into the beaten egg yolks, then return the yolk mixture to the saucepan, stirring constantly.
4. Bring back to a gentle boil and cook for an additional minute, or until the mixture has thickened.
5. Remove from the heat and stir in the lemon juice, zest, and butter until well combined. Let this lemon filling cool until it’s just warm.
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