Creamy Lemon Pie

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup boiling water
• 1/2 cup freshly squeezed lemon juice
• 3 egg yolks, beaten
• 1/4 cup butter
• 1 teaspoon grated lemon zest
• 1/4 teaspoon cream of tartar
• 3 egg whites
• 1/4 cup sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine 1 cup sugar, cornstarch, and salt. Gradually stir in the boiling water and lemon juice. Cook over medium heat, stirring constantly, until mixture boils. Boil for 1 minute.
3. Mix egg yolks and butter. Gradually stir in the hot mixture. Cook, stirring constantly, for 2 minutes. Stir in lemon zest. Pour into the pie shell.
4. In a medium bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff peaks form. Spread meringue over the hot filling, sealing the edges. Bake for 12 to 15 minutes, or until golden brown.
5. Cool pie before serving.

Interesting Facts

• This creamy lemon pie is a classic Southern dish.
• It is said to have originated in the late 1800s.
• It's a great way to use up extra egg whites.
• This pie pairs perfectly with a scoop of vanilla ice cream.