Here is a recipe for a classic lemon meringue pie:
1 pre-baked 9-inch pie crust
1 1/4 cups granulated sugar
1/4 cup corn starch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup freshly squeezed lemon juice
2 tablespoons grated lemon zest
4 large egg yolks
3 tablespoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Preheat your oven to 350°F (180°C).
In a medium saucepan, whisk together 1 1/4 cups granulated sugar, cornstarch, and salt until well combined. Gradually whisk in the water, lemon juice, and lemon zest.
Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and boils. Reduce the heat to low and continue cooking, whisking constantly, for 2 more minutes.
Remove the saucepan from the heat and whisk in the egg yolks and butter until the mixture is smooth.
Pour the lemon filling into the pre-baked pie crust and set aside.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
Spread the meringue over the lemon filling, being sure to spread it all the way to the edges of the crust to prevent shrinking.
Use a spoon or spatula to make decorative peaks in the meringue.
Bake the pie in the preheated oven for 15-20 minutes, or until the meringue is lightly golden brown.
Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Enjoy your delicious homemade lemon meringue pie!