In a medium saucepan, whisk together1.5 cups sugar, cornstarch, salt, and water. Cookover medium heat, stirring constantly. Once the liquid turns from cloudy toclear and thick, let it reach a light boil for 1 minute to activate thestarch.
In a medium saucepan, whisk together1.5 cups sugar, cornstarch, salt, and water. Cookover medium heat, stirring constantly. Once the liquid turns from cloudy toclear and thick, let it reach a light boil for 1 minute to activate thestarch.
Removethe pot from the heat. Stir in the lemon juice, lemon zest, and butteruntil melted and glossy. Immediately pour the hot filling into your pre-baked,cooled pie crust
Remove the pot from the heat. Stir in the lemon juice, lemon zest, and butteruntil melted and glossy. Immediately pour the hot filling into your pre-baked,cooled pie crust
With the mixer running, add the 1/2cup sugar one tablespoon at a time. Increase speed to high and beat untilstiff, shiny peaks form (the foam should stand straight up). Ensure no sugargrains remain.
Spread the meringue over the hotfilling. Crucial: Spread the meringue all the way to the edges so ittouches the crust; this anchors it and prevents shrinking. Use a spoon tocreate decorative swirls.
Bake at 350°F (177°C) for 10to 12 minutes. Watch closely—remove once the peaks are a beautiful toastedbrown.
