Mile-High Lemon Meringue Pie | America's Test Kitchen

Ingredients

• 1 1/4 cups (8¾ ounces/248 grams) sugar
• 1 cup lemon juice (6 lemons)
• 1/2 cup water
• 1/4 cup (1 ounce/28 grams) cornstarch
• 1/4 teaspoon table salt
• 8 large egg yolks (reserve 4 whites for meringue)
• 2 tablespoons grated lemon zest
• 4 tablespoons unsalted butter, cut into pieces and softened
• 1 (9-inch) pie shell, fully baked and cooled
• 1 cup (7 ounces/198 grams) sugar
• 4 large egg whites (reserved from filling)
• Pinch table salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract