Instructions

1. Preheat oven to 350*.
2. Prepare Lemon filling:
3. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt until blended.
4. Combine water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
5. Stir in butter.
6. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture to temper the temperature of the egg yolk.
7. Whisk the tempered egg yolk mixture back into remaining sugar mixture.
8. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
9. Pour filling into baked pastry shell.
10. To prepare Meringue:
11. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Tip: Use a very clean towel to wipe bowl to ensure no fat or oil will inhibit the egg whites from forming stiff peaks.
12. Spread meringue over entire pie, sealing the edges at the crust.
13. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
14. Remove and allow the pie to cool and set-up. To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.
15. Storing Tip: Do not cover pie with saran wrap as it may cause condensation and allow the pie to become watery.

• Servings : 8 slices
• Ready in : 5 Minutes
• Course : Dessert
• Recipe Type : Pastries & Tarts