°1 9-inch (23 cm) pie crust, baked
°1 1/4 cups (315 ml) granulated sugar
°6 tbsp. 2 tbsp (90 ml) cornstarch
°¼ tsp. 1/2 tsp (1.25 ml) salt
°2 cups (500ml) water
°3 egg yolks
°½ cup (125 ml) fresh lemon juice
° C. 2 tbsp (15 ml) butter
°3 egg whites
°¼ tsp. 1/2 tsp (1.25 ml) lemon juice
°¼ cup (60 ml) granulated sugar
Preheat oven 425°F (220°C). In saucepan, mixing sugar, cornstarch also salt. Gradually add water, stirring. Cook over medium heat, stirring constantly, until thickened. Remove from fire. In bowl, whisking egg whites. Stirring amount of hot mix into the egg yolks. Add the yolk mixture to the rest of the mixture in the saucepan. Bring to a boil, stirring constantly. Remove from fire. Stir in lemon juice and butter. Pour filling on baked pie crust.
In a large bowl, beat the egg whites and lemon juice with an electric mixer until frothy. Gradually stir in the sugar, 1 tbsp. (15 ml), beating until glossy peaks form. Spread meringue over filling, sealing to edge of pie crust.
Bake in preheated 425°F (220°C) oven until topping is golden brown, 4 to 5 min.