INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter 4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, whisk together 1 cup sugar, flour,
cornstarch, and salt. Stir in water, lemon juice and lemon zest.
3. Cook over medium-high heat, stirring frequently, until mixture
comes to a boil. Stir in butter. Place egg yolks in a small bowl
and gradually whisk in 1/2 cup of hot sugar mixture.
4. Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly
until thick. Remove from heat. Pour filling into baked pastry
shell.
5. To Make Meringue: In a large glass or metal bowl, whip egg
whites until foamy. Add sugar gradually, and continue to whip
until stiff peaks form. Spread meringue over pie, sealing the
edges at the crust.
6. Bake in preheated oven for 10 minutes, or until meringue is
golden brown.
