1/4CupLemon Juice - about half of one lemonI use Meyer Lemons, but you may use any kind.
4TablespoonsButter, cut into one tablespoon size pats/chunks.
1TeaspoonGrated Satsuma Zest
1TeaspoonGrated Lemon Zest
1/4TeaspoonCream of Tartar
Preheat oven to 400 degrees.
Place pie weights or dried beans in bottom of pie crust. This is done to keep the bottom of the crust from bubbling up too much and will keep the bottom nice and even. Wrap the sides with tin foil, or use a pie shield like this one.
Bake pie crust about ten minutes. Then remove the shield and weights and bake a few minutes more until it is lightly golden brown on the edges.
In a small saucepan, whisk together the 3/4 cup of sugar, cornstarch, and salt.
Mix in the satsuma juice, Meyer lemon juice, and water. Bring the sauce pan to medium heat.
Add in the four egg yolks, and stir until the mixture becomes thicker and starts to bubble.
Remove from heat, and stir in grated satsuma and lemon zest.
Spread in the bottom of the pie crust, and set aside to let it come to room temperature.
Preheat oven to 350 degrees.
In a small bowl whisk together the 1/2 cup of sugar, and 1/4 teaspoon of cream of tartar.
Begin beating your egg whites in the bowl of a stand mixer or in a bowl using a hand mixer.
When egg whites are starting to become foamy, slowly add in the sugar/cream of tartar mixture a tablespoon or so at a time until it is all incorporated.
Turn the mixer up to high speed, and continue beating until stiff peaks begin to form.
Spread the meringue over the pie leaving no gaps between the meringue and the edges of the pie.
Bake in preheated oven until topping is lightly toasted/light golden brown. It takes about 14-18 minutes.
This pie will need to be kept refrigerated. The meringue will soften, and start to weep, after a day or so in the refrigerator. It should last 3-4 days, however.