This was my dad's favorite pie. One year, for his birthday, I spent weeks working on this recipe for him. This recipe will always be special in my family.
- 5 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest (only use the outermost part of the peel for the zest, avoiding any pith. This may require an entire lemon to get enough for the recipe)
- 1 (9-inch) blind-baked pie crust
- 1 recipe Meringue, recipe follows
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- Preheat the oven to 325 degrees
- Whisk the eggs yolks in a small bowl and set aside.
- In a saucepan, whisk cornstarch, sugar, water and salt.
- Turn the heat to medium and stir the mixture frequently with a **wooden spoon**.
- Bring to a boil and let boil for 1 minute.
- Remove from heat, and add half the mixture to the eggs. Gently whisk to combine
- Add the egg mixture to the remaining mixture in the saucepan, gently whisking to combine.
- Turn the heat down to low and return the pan to the burner.
- Cook, stirring constantly, for one minute.
- Remove from heat and gently stir in the butter, lemon juice, and zest. **Return to the burner and cook for one more minute,
- Pour mixture into the prepared pie crust and top with meringue while the filling is still hot.
- Spread the meringue to the crust to prevent shrinking, and bake till meringue peaks are golden, approximately 20-25 minutes.
- Cool on a wire rack for at least 4 hours before serving.
- The pie should be completely cooled before cutting.
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
- 5 egg whites
- Place egg whites and cream of tartar in the bowl.
- With a whisk attachment, beat egg whites until soft peaks form
- Gradually add sugar and continue beating until stiff peaks
- Place egg whites and cream of tartar in the bowl. With a whisk attachment, beat
egg whites until soft peaks form, and then gradually add sugar and continue beating until stiff peaks