Ingredients
For the crust (use one):
1 pre-baked 9-inch pie crust
OR store-bought graham crust
For the lemon filling:
1 ½ cups sugar
⅓ cup cornstarch
¼ teaspoon salt
1 ½ cups water
3 large egg yolks (save whites for meringue)
2 tablespoons butter
½ cup fresh lemon juice
1 tablespoon lemon zest
For the meringue:
3 large egg whites
½ cup sugar
½ teaspoon vanilla
¼ teaspoon cream of tartar (optional but helps stabilize)
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