Instructions
- Preheat oven to 350°F (175°C).
- Combine all Crust ingredients and press into a 9-inch pie plate. Bake for 8-10 minutes, then cool.
- In a saucepan, whisk together the Granulated sugar, Cornstarch, and Salt from the Lemon Filling group. Gradually whisk in Water.
- Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat and cook for 1 minute more.
- Remove from heat and stir in Lemon juice, Lemon zest, Egg yolks, and Butter. Stir until smooth.
- Pour Lemon Filling into the cooled crust.
- In a clean, dry bowl, beat Egg whites from the Meringue group with Cream of tartar until soft peaks form.
- Gradually add Granulated sugar, beating until stiff, glossy peaks form.
- Spread Meringue over Lemon Filling, sealing to the edges of the crust.
- Bake for 12-15 minutes, or until Meringue is golden brown.
- Let cool completely before serving.
