A refreshing and tangy lemon pie with a fluffy meringue topping, perfect for any occasion.
Combine sugar, cornstarch, and salt in a saucepan.
Ensure the cornstarch is evenly mixed to avoid lumps.
Gradually whisk in cold water and lemon juice until smooth.
Whisk continuously to prevent clumps.
Stir in egg yolks and butter.
Add butter in small pieces for easier melting.
Cook over medium heat, stirring constantly, until thickened.
Do not let the mixture boil too vigorously to avoid curdling.
Pour filling into a pre-baked pie crust.
Spread the filling evenly for a smooth surface.
Beat egg whites with cream of tartar until foamy.
Use a clean, grease-free bowl for best results.
Gradually add sugar and beat until stiff peaks form.
Add sugar slowly to ensure it dissolves completely.
Spread meringue over the filling, sealing edges.
Seal the edges well to prevent shrinking during baking.
Bake at 350°F for 12-15 minutes until golden.
Keep an eye on the meringue to avoid over-browning.
Cool for 2 hours before serving.
Cooling allows the filling to set properly.
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