The Best Lemon Meringue Pie + Perfect Meringue Tip

1 frozen pie crust (see pie crust recipe for instructions to make your own, use a butter crust or butter and shortening crust recipe)

subheading: For the lemon filling:

5 large egg yolks

6 tablespoons cornstarch

1 ⅓ cup (266 g) sugar

¼ teaspoon salt

1 ½ cups water

½ cup lemon juice

2 teaspoons lemon zest

2 tablespoons butter

subheading: For the meringue:

1 tablespoon cornstarch

⅓ cup cold water

¼ teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)

½ cup plus 2 tablespoons (128 g) white granulated sugar

5 large egg whites (room temperature)

½ teaspoon vanilla extract

Directions at simplyrecipes.com

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