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*Ingredients
°1 cup white sugar
°2 tablespoons all-purpose flour
°3 tablespoons cornstarch
°1/4 tsp salt
°1 1/2 cup water
°2 lemons, juice and zest
°2 tablespoons of butter
°4 egg yolks, beaten
°1 cooked pie crust
°4 egg whites
°6 tablespoons white sugar
*Directions
Preheat oven to 350 degrees
To prepare the lemon filling: In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch and salt. Stirring in water, lemon juice & lemon zest. Cook over medium-high heat, stirring frequently, until it boils. Stir in the butter. Place the egg yolks in a small bowl and gradually add 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture into the remaining sugar mixture. Bring to a boil and continue cooking, stirring constantly until the dough is thick. Remove from the heat. Pour the filling into the cooked dough shell.
Preparation of the meringue: In a large glass or metal bowl, whisk the egg whites until frothy. Gradually add the sugar and continue whisking until stiff peaks form. Spread the meringue on the pie, seal the edges of the crust.
Bake in preheated oven for 10 minutes or until meringue is golden brown.
Enjoy !
