3/4 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon salt
3 eggs, whites & yolks separated
1 tablespoon butter
1.5 teaspoons lemon zest
1/3 cup lemon juice
9 inch baked pie crust
Preheat oven to 350-F.
Bake pie crust according to package and set aside.
Add water, cornstarch, and 1/2 cup sugar to a saucepan. Turn on the heat to medium and cook, stirring constantly until thick enough to mound slightly when dropped from a spoon. Continue to cook for 10 minutes, stirring occasionally.
In a small bowl, beat 3 egg yolks with 1/4 cup sugar.
Temper the eggs by adding 1 spoonful of the hot liquid into the egg yolks and stir to incorporate. Repeat with 2 more spoonfuls.
Add yolks to hot mixture and stir to incorporate; cook 2 minutes, stirring constantly.
Remove from heat and add the butter, lemon zest, and lemon juice.
Cool mixture to room temperature.
Once cooled, pour the mixture into the prepared pie crust.
Beat the egg whites until foamy. Add 3 tablespoons sugar, one at a time, beating well after each addition. Continue beating until stiff peaks form.
Spread some meringue around the edge of filling first, touching crust all around then fill in center.
Bake for 15 to 20 minutes or until meringue is slightly browned.