1 pre-made pie crust
4 large eggs, separated
1 ½ cups granulated sugar
1/3 cup cornstarch
1 ½ cups water
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice
1 tablespoon butter
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Optional ingredient substitutions:
For a gluten-free version, use a gluten-free pie crust.
If you’re vegan, substitute the eggs with 1 cup of unsweetened applesauce.
For a dairy-free option, replace the butter with coconut oil.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C).
Place the pre-made pie crust in a 9-inch pie dish and crimp the edges.
In a saucepan, whisk together the egg yolks, sugar, cornstarch, water, lemon zest, and lemon juice over medium heat.
Cook the mixture, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the butter until melted.
Pour the lemon custard into the pie crust, spreading it evenly.
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
Add the vanilla extract and continue beating until stiff peaks form.
Spoon the meringue over the lemon custard, making sure to cover the edges.
Bake the pie in the preheated oven for 15-20 minutes, or until the meringue is golden brown.
Remove from the oven and let the pie cool completely before serving.
