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
1 (9-inch) pie crust (baked)
4 egg whites
6 tablespoons white sugar
Instructions:
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
Lemon Filling:
Mix the cornstarch, sugar, flour, and salt in a saucepan.
Stir in water, lemon juice, and lemon zest. Cook until it boils.
Add butter and gradually whisk a portion of the hot mixture into beaten egg yolks.
Return the yolk mixture to the saucepan, bring to a boil, and cook until thickened.
Filling should be poured into the prepared pastry shell.
Meringue:
In a bowl, whip egg whites until foamy .Add the sugar gradually while continuing to beat until stiff peaks form.
Assembly:
Sealing the edges at the crust, spread the meringue evenly over the pie.
Baking:
Bake in the preheated oven for 10 minutes or until the meringue is golden brown