One baked 9" pie crust (recipe and instructions are on the website)
Lemon Curd Recipe:
1½ cups sugar
½ cup cornstarch
⅛ teaspoon salt
4 large egg yolks
1¾ cups water
½ cup freshly squeezed lemon juice or bottled lemon juice
3 tablespoons butter
Meringue Recipe:
4 - 6 egg whites at room temperature
½ to ¾ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract
Instructions
Combine first three ingredients in a saucepan. Set aside.
Combine egg yolks, water, and lemon juice; stir into sugar mixture.
Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in butter and spoon into baked pie shell.
Meringue:
Beat egg whites and cream of tartar at high speed with an electric mixer and whisk attachment until foamy.
Gradually add sugar, one tablespoon at a time and beat until stiff peaks form and sugar dissolves (2 to 4 minutes).
Add vanilla, beating well. Spread meringue with an offset spatula, making sure that the meringue is spread all the way to the edges of the crust and the pie is completely sealed.
Spread meringue over hot filling and seal to edges of crust.
Bake at 325 degrees for 25 minutes.
Recipe by Baking and Eggs at https://bakingandeggs.com/2016/06/19/lemon-meringue-pie-best-ever/