For the Pie:
1 baked pie crust, standard-sized
1 ½ cups water
1 cup white sugar
4 large eggs (separated into yolks and whites)
Additional Ingredients (for lemon filling & meringue):
½ cup fresh lemon juice
2 tablespoons lemon zest
3 tablespoons cornstarch
2 tablespoons unsalted butter
½ teaspoon cream of tartar
½ cup additional sugar (for the meringue)
Step-by-Step Instructions
Step 1: Prepare the Lemon Filling
In a saucepan, whisk together water, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring, until thickened. Remove from heat and slowly whisk in the egg yolks, lemon juice, lemon zest, and butter. Return to heat and cook for another 2 minutes until smooth and glossy. Pour the filling into the pre-baked pie crust.
Step 2: Make the Meringue
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff glossy peaks form.
Step 3: Top and Bake
