Instructions
1. Pre-bake the crust
If using a regular crust, bake until lightly golden and let cool.
2. Make the lemon filling
In a saucepan, whisk sugar, cornstarch, and salt.
Slowly whisk in water until smooth.
Cook over medium heat, stirring constantly, until thick and bubbly.
In a small bowl, whisk egg yolks.
Slowly pour a little of the hot mixture into yolks to temper them, then return yolks to the saucepan.
Cook 2 more minutes until glossy and thick.
Remove from heat and stir in butter, lemon juice, and zest.
Pour filling into the pie crust.
3. Make the meringue
↓ See next page ↓
