4 egg yolks, whites reserved
1 1/2 C water
1 1/3 C sugar
1/2 C lemon juice
1/3 C flour
2 Tbsp butter
1 Tbsp lemon zest, grated
1/4 tsp salt
1 pie crust (store-bought or homemade)
4 egg whites, room temperature, reserved from above
3 Tbsp sugar
1/8 tsp cream of tartar
Preheat oven to 375 F degrees. Place oven rack in middle slot of oven.
In a medium bowl, beat eggs yolks. Set aside.
In a medium saucepan, over medium heat, combine water, sugar, flour, and salt.
Bring to a boil, stirring constantly.
Boil for 1 minute. Slowly add to egg yolks, whisking continuously.
Once you've added half to the yolks, return to heat, on low, continuing to whisk vigorously while adding remaining egg yolks.
Cook for 1 minute. Remove from heat, add butter, lemon juice, and zest. Mix thoroughly. Pour mixture into pie shell.
In a medium bowl, beat egg whites and cream of tartar, on high speed, until soft peaks form.
Slowly add sugar. Beat until stiff peaks form. Spread meringue on pie filling while still hot.
Bake for 10-12 minutes, or until top is golden brown. Cool completely before serving.