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1
Whisk together the eggs, egg yolks, and sugar until pale yellow, about 2 minutes.
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2
Add cornstarch and salt; whisk until well combined.
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3
Add lemon juice, water, lemon zest, and butter.
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4
Continue whisking until fully incorporated.
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5
Pour into a saucepan and place over medium heat.
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6
Whisk continuously, scraping sides with a spatula, taking care not to burn the bottom of the pan.
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7
(Or use a double boiler.)
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8
Cook until mixture thickens and deepens in color, about 7 minutes.
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9
Remove from heat and whisk 1 more minute.
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10
Pour into baked piecrust.
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11
Cover pie and place in refrigerator for at least 1 hour.
-
12
Prepare meringue: Beat egg whites on high speed until foamy.
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13
Add cream of tartar and salt mixing until soft peaks form.
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14
Slowly add sugar, 1 tbsp at a time.
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15
After all the sugar has been added, add the vanilla and beat for half a minute more.
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16
The meringue should be light and fluffy.
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17
The meringue should form little peaks that do not fall (continue beating at 30 second intervals if meringue falls).
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18
Scrape meringue on top of lemon curd.
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19
Smooth to cover the entire pie and form a mound in the middle.
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20
Make peaks by lifting meringue with spoon or spatula.
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21
Make sure meringue touches sides of crust so it will not shrink when broiling.
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22
Heat broiler.
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23
Place pie on oven rack in the middle position and let cook 3 to 4 minutes until meringue browns.
