Ingredients:

  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (25g) cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups (355ml) water
  • 1/2 cup (118ml) lemon juice, freshly squeezed (from about 3-4 lemons)
  • 2 tablespoons (28g) unsalted butter, cut into cubes
  • 4 large egg yolks
  • 1 teaspoon lemon zest
  • Optional: 1/4 teaspoon ground turmeric (for color enhancement)

Instructions:

  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Gradually whisk in the water until smooth.
  3. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook for 1 minute, whisking continuously.
  4. In a heat-resistant bowl, whisk the egg yolks until slightly pale. Slowly drizzle a small amount of the hot sugar mixture into the egg yolks while whisking constantly. Repeat, adding a little more hot mixture each time, until the yolks are tempered.
  5. Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture. Cook over low heat, whisking constantly, until the filling thickens and coats the back of a spoon (about 2-3 minutes).
  6. Take the saucepan off the heat. Stir in the butter, lemon juice, and lemon zest.
  7. Pour the lemon filling into the pre-baked pie crust. Spread evenly.
  8. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the filling to set completely.