Filling:
1 cup white sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups water
2/3 cup lemon juice
2 tablespoons butter
4 egg yolks
Meringue:
4 egg whites
6 tablespoons white sugar
In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt until well blended. Stir in the water and lemon juice. Cook over medium-high heat until it comes to a boil
Note: If you have fresh lemons, you can use the juice from 2 lemons plus their zest instead of the lemon juice and increase the water to 1-1/2 cups. I don't keep lemons on hand, so bottled juice works fine for me.
When the lemon mixture comes to a boil, stir in the butter. Beat the egg yolks in a small bowl or mixing cup and add about 1/2 cup of the hot lemon mixture slowly while whisking. Then, pour the egg mixture back into the lemon filling and whisk well. Bring the mixture back to a boil and continue cooking and stirring for a couple minutes, until the mixture thickens. Remove from heat and pour into a baked 9-inch pie crust.
Preheat the oven to 350. Beat the egg whites until they start to foam. Add in the sugar very gradually as you continue to beat until stiff peaks form. Spread the meringue over the top of the pie, sealing all the edges around the crust. Swirl the top to add some texture. Bake in preheated oven 10-15 minutes or until the meringue is golden brown. Refrigerate pie until chilled before serving. Enjoy!
Ok, I don't usually use paper plates for pictures, but we ate this pie in a hurry and this is the only picture I got. It was so good.
