It’s sweet, it’s tart, it tastes like summer—celebrate hot, hazy days with this deliciously refreshing lemon meringue pie. Made with buttery crust, freshly made lemon curd and creamy meringue, it’s the perfect dessert for picnics and summer gatherings.
Place pie crust in ungreased 9 in. pie pan. Prick sides and bottom of crust with a fork. Trim and flute edge of crust as desired. Bake 10-12 minutes or until golden brown. Let cool completely.
Reduce oven temperature to 375ºF.
In a medium saucepan, combine sugar and cornstarch; gradually whisk in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and whisk for 1 minute. Slowly whisk half the hot mixture into the beaten egg yolks. Blend egg mixture back into saucepan. Continue to heat to a boil, stirring constantly, for 1 minute. Remove from heat; whisk in butter, lemon zest, lemon juice and salt.
For topping, in a large grease-free mixing bowl, whip egg whites and cream of tartar with an electric hand or stand mixer on high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, and continue beating on high until stiff peaks form and meringue is glossy. Beat in vanilla extract.
Pour lemon filling into cooled pie crust. Spoon meringue onto hot pie filling, carefully sealing meringue to edge of the crust. Bake 10-12 minutes or until meringue is a light golden brown color. Cool in pan on cooling grid for at least 1 hour. Then chill completely in the refrigerator before serving.