Lemon Meringue Pie!
- one cup white sugar
- two tablespoons all-purpose flour
- three tablespoons cornstarch
- a quarter teaspoon salt
- one 1/2 cups water
- two lemons, squeezed and grated
- two tablespoons butter
- four egg yolks, beaten
- one (9-inch) pie crust, baked
- four egg whites
- six tablespoons white sugar
Preheat oven to three hundred fifty degrees
To make the lemon filling: In a medium saucepan, whisk together one cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cooking on medium heat, stir constantly, until mix boils. Stir in butter.Place egg yolks in a small bowl and gradually whisk in half cup of the hot sugar mixture.Whisk the egg yolk mixture again with the remaining sugar mixture. Bring mixture to a boil & continue to cook, stir constantly, to thickened. Remove from heat.Pour filling into the baked pastry crust.
To making meringue: In a large glass , whisk the egg whites to foamy. Gradually adding sugar and continue to beat to stiff peaks form.Spread the meringue over the cake to seal the edges to the crust.
Baking in preheated oven for ten min