I’ve been making this pie for over 40 years now, and it’s still our favorite!

1. In a medium pot, mix 1 cup of sugar, cornstarch, and salt. Gradually add water while stirring until combined.
2. Bring the mixture to a boil over medium heat, stirring constantly. Once it boils, remove from heat.
3. Gradually whisk half of the hot mixture into the beaten egg yolks, a third at a time. Then return the mixture to the saucepan and stir continuously.
4. Once the mixture thickens, bring it back to a low boil and simmer for another minute.
5. Remove from heat and stir in butter, lemon zest, and juice until fully incorporated. Allow the lemon filling to cool to warm temperature before using.
6. Preheat oven to 325°F (163°C).
7. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add finely ground sugar, beating until stiff peaks form.
8. Gently fold the beaten egg whites into the lemon filling. Spoon the filling into the baked pie crust.
9. Bake in the preheated oven for 25 to 30 minutes, until the center is set and the top is slightly browned.
10. Turn off the oven and let the pie cool in the oven with the door slightly ajar.
11. Chill the pie in the refrigerator for at least four hours before serving.

Adaptations & Tips:

• For a variation, try using lime or orange juice and zest instead of lemon for a different flavor.
• Use gluten-free pie crust and ensure your cornstarch is gluten-free for a gluten-free version.
• For a more decadent touch, top the pie with white chocolate curls or crushed lemon-drop candies.
• Before beating egg whites, ensure all utensils and mixing bowl are dry to achieve maximum volume.
• Lastly, enjoy baking this pie as much as you’ll enjoy eating it. Every bite reflects the care and attention you put into your baking.