Ingredients
- 1 cup of white sugar
- 3 tablespoons of cornstarch
- 2 tablespoons of flour
- pinch of salt
- 2 tablespoons of butter
- 4 eggs (separate yolks and egg whites)
- 1 1/2 cups of water
- 2 lemons (juiced and zested)
- 9 inch of pie crust,
- baked
- 6 tablespoons of white sugar
Recipe Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: Whisk together one cup of sugar, flour, cornstarch and salt in a medium saucepan. Stir in water with lemon juice and lemon zest.
3. Cook over medium-high heat, stir frequently until mixture boils. Stir in butter.
4. In a small bowl place egg yolks and gradually whisk in 1/2 cup of hot sugar mixture. Bring to a boil and continue cooking while stirring constantly until mixture becomes thick.
5. Remove from heat. Pour filling into baked pastry shell.
6. To Make Meringue: Whip egg whites into a bowl until foamy. Add 6 tablespoons of sugar gradually and continue whipping until stiff peaks form.
7. Spread meringue over pie, sealing the edges at the crust.
8. Bake in preheated oven until meringue becomes golden brown (it will take about 10 minutes).
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