1 - 8" pie crust
3/4 cup sugar
1/3 cup cornstarch
2 cups water
2 eggs, separated
2 tbsps butter
1/4 cup cream cheese
1/4 cup lemon juice
zest of a lemon
Prepare your pie crust. If using a pastry shell, cook it and set aside. You can also use a graham crust. I used a saltine cracker pie crust.
Here's the link to the recipe:
For the filling mix sugar, cornstarch and salt in a saucepan. Whisk in the water and bring to a boil, then reduce heat and cook for 3 minutes. Remove pan from heat.
Separate eggs. Set aside the whites.
Add a small amount of the warm sugar mixture to the yolks then add it all back to the pan stirring while pouring in. Bring to a boil 1 minute. Remove from heat.
Whisk in the butter, cream cheese and zest.
When smooth add the lemon juice. Pour into pie shell.
For meringue beat room temperature egg whites, 1/4 cup sugar and 1/4 tsp cream of tartar (NOT tartar sauce!) until stiff peaks form. Gently dollop on top of the lemon filling and seal it to the edges.
Bake at 425 F for 5 minutes.
Cool completely before cutting.