INGREDIENTS
1
baked 9-inch pastry shell
1 1/2 cups
sugar
1/2 cup
cornstarch
1/8 tsp
salt
4
egg yolks (save the whites for the meringue!)
1 3/4 cups
water
1/2 cup
fresh lemon juice (from 3-4 lemons)
3 tbsp
butter
1 tsp
fresh lemon zest
4
egg whites, at room temperature
1 tsp
cream of tartar (depending on number of egg whites used)
1/2 cup
sugar
1/2 tsp
vanilla