Crisp buttery pastry shell filled with tangy homemade Meyer lemon curd, piled high with toasted marshmallow-like Italian meringue peaks.
Ingredients
1 blind-baked 9-inch pastry pie crust
1 cup fresh lemon juice & zest of 2 lemons
1 cup sugar & 1/3 cup cornstarch
4 large egg yolks (for curd)
4 large egg whites (for meringue)
3/4 cup sugar & 1/4 tsp cream of tartar (for meringue)
Instructions
Whisk lemon juice, zest, sugar, cornstarch, and water in a saucepan over medium heat until bubbling.
Temper egg yolks and stir into lemon curd; simmer 1 minute until thick and pour into pre-baked crust.
Whip egg whites with cream of tartar, gradually adding sugar until glossy stiff peaks form.
Spread meringue over warm lemon curd, sealing to edges of crust.
Bake or torch until meringue peaks turn golden caramel brown.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Whisk lemon juice, zest, sugar, cornstarch, and water in a saucepan over medium heat until bubbling.
Temper egg yolks and stir into lemon curd; simmer 1 minute until thick and pour into pre-baked crust.
Whip egg whites with cream of tartar, gradually adding sugar until glossy stiff peaks form.
Spread meringue over warm lemon curd, sealing to edges of crust.
Bake or torch until meringue peaks turn golden caramel brown.
