Lemon Meringue Pie

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Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy.

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

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Make Lemon Filling: 

• In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. 
• Stir in water, lemon juice and lemon zest. 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. 
• 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.

3. 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.

4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

For Crust: Look up our recipe of Pie Crust