Use your favorite scratch recipe of store bought variety. Pre-bake 1 pie shell at 375 degrees. **Works best to bake your shell straight from the freezer**
1 1/4 cup white sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/4 cups water
1/2 cup lemon juice (about 2 large lemons)
zest of two lemons
2 Tbsp butter, unsalted
4 egg yolks
In a medium pot, combine the sugar, cornstarch, salt, water, and lemon juice. Cook over medium-high heat until the mixture comes to a low boil. Add the butter. In a separate bowl, whisk together the egg yolks, and gradually whisk in 1/2 of the lemon mixture. Pour the egg mixture back into the pot and continue to cook the mixture, stirring continuously, until thick. Remove from heat and pour into pre-cooked pie shell. Cover the surface with plastic wrap and refrigerate to cool completely.
4 egg whites
1 1/4 cup sugar
In a small pot, combine the sugar with 1/2 cup of water. Cook until the sugar reaches 240 degrees. Be sure to wash down the sides of the pot with a wet pastry brush occasionally during cooking to prevent crystallization of the sugar. While the sugar is cooking, beat the egg whites to a soft peak using the whisk attachment. Do not overbeat. Once the sugar reaches the proper temperature, remove from the heat and slowly trickle the cooked sugar into the egg whites while it continues to mix on low-medium speed. Once all of the sugar has been added, turn the speed up to high and beat until the mixture reaches a stiff peak.
Remove chilled pie from the refrigerator and top with the cooked meringue. Spread over the entire surface, taking care to come all the way to the crust edges. Using a kitchen torch, lightly toast the surface of the meringue to your liking.
Your pie will keep 2-3 days in the refrigerator. Cover exposed pie sections with plastic wrap.