Sweet and Simple Lemon Meringue Pie

Ingredients

• You will need 1 (9 inch) pie crust, baked

Pie Filling

• 1 cup granulated 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

Meringue

• 4 egg whites
• 6 Tablespoons granulated sugar

Directions

1. Preheat oven to 350F.
2. Have ready a 9-inch pie crust.

Filling

1. Using a medium size heavy bottom sauce pan, whisk together the sugar, flour, cornstarch and salt.
2. Stir in the lemon juice and zest and cook over medium-high heat.
3. Stir frequently and bring the mixture to a boil.
4. Stir in the butter. Turn to very low heat.
5. Place the beaten egg yolks into a small bowl and whisk in 1/2 cup of the hot mixture, adding only a tablespoonful at a time to temper the egg yolks.
6. Whisk this warm egg yolk mixture back into the filling in the sauce pan and bring the mixture to a boil, stirring constantly for a minute or two until thickened.
7. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue

1. In a large glass or metal bowl, use an electric mixer to beat the egg whites until foamy.
2. Add sugar gradually, and continue to whip until stiff peaks form. Use a rubber spatula to dollop and spread the meringue over the filled pie, sealing the edges at the crust.
3. Place into the preheated oven and bake for 10 minutes, or until meringue is golden brown. Keep a close eye on it so you do not burn the meringue topping.