Lemon Meringue Pie Recipe

• 1 cup White Sugar
• 3 tbsp Cornstarch
• 2 tbsp All-purpose Flour
• 2 Lemons (juiced and zested)
• 1/4 tsp Salt
• 1½ cups Water
• 4 Egg Whites
• 2 tbsp Butter
• 4 Egg Yolks, beaten
• 1 nine-inch Pie Crust, baked
• 6 tbsp White Sugar

• Pre-heat the oven to 350 degrees Fahrenheit.
• For the Lemon Filling take a medium saucepan and mix together 1 cup sugar, cornstarch, flour, and salt.
• Stir in water, lemon zest and lemon juice.
• Cook this over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
• Add egg yolks in a small bowl and slowly mix this in 1/2 cup of hot sugar mixture.
• Add egg yolk mixture into the remaining sugar mixture.
• Bring the sugar mixture to a boil and cook it stirring continuously till it is thick.
• Take it off heat and pour the filling into a baked pastry shell.
• For the Meringue, take a large glass or metal bowl and whip up the egg whites until they are foamy.
• Add sugar gradually, and continue to whip it up until the stiff peaks form.
• Spread meringue over the pie and seal the edges at the crust.
• Bake in a pre-heated oven for 10 minutes or until the meringue is golden brown.