9-inch ready-made pie crust (preferably
deep dish)
large eggs
lemons
sugar
cornstarch
water
unsalted butter
cream of tartar
Method :
Preheat the oven to 180oC.
Separate the eggs, putting the whites
in a clean mixing bowl and the yolks in a small cap.
Grate the zest off the lemons and set
it aside, and then juice the lemons and set aside.
Prick the pie crust in several places
with a fork and put it in the oven to bake for about 15 minutes.
In a small saucepan, place 1 cup of
the sugar and the cornstarch and mix together with a whisk.
Heat the pan over medium-high heat and
slowly stir in the water, using a whisk.
Bring the mixture to a boil, whisking
all the time.
Let it bubble for several minutes,
until it's thick and smooth.
Using the whisk, blend some of the hot
mixture into the egg yolks, and then whisk it back into the
cornstarch mixture.
Cook, whisking constantly, for several
minutes until it's thick and smooth.
Add the lemon juice, zest, and butter,
and remove it from the heat.
Check the pie crust.
Using beaters, whip the egg whites
with the cream of tartar until they form soft peaks; keep beating
them while adding the remaining 1/2 cup sugar, a little at a time,
until the mixture forms firm peaks.
Take the pie crust out of the oven,
spoon the hot filling into it, and smooth the meringue over the top.
Use the back of the spoon to make little peaks on top, if you like,
then put the pie in the hot oven for about 5 minutes until the
meringue is lightly browned.
