To sweet the filling, use granulated sugar. Thickens the curd with cornstarch. Salt counteracts the sweetness. Big egg yolks bond and help establish the curd.
Whole milk brings richness that lessens the lemon juice's tartness. Lemon juice tastes brilliantly and fresh. Butter makes the curd creamy and sliceable following baking. Lemon zest: For double the tart, lemony taste dosage.
Large egg whites: Egg whites whisk up for an airy toping at the meringue's base. Helps meringue stabilize so it maintains its height: cream of tartar
Granulated sugar makes the meringue glossy-finish sweet. Vanilla extract offers added taste.
Turn oven temperature to 325°F. In a medium-sized pot, whisk first three ingredients together.
Combine egg yolks and following two ingredients; add to sugar mixture over medium heat, stirring frequently until thickened. Boil for one minute, whisking nonstop. Take off of the burner. Stir butter and zest into things. Put into piecrust with a spoon.
Beat cream of tartar and egg whites until foaming. Add sugar gradually; beat until stiff peaks develop. Vanilla beat in taste.
Over hot filling, spread meringue, sealing edges.
Bake until gently browned, 20 to 22 minutes. Cool totally; keep in refrigerator.