Marlene's Lemon Meringue Pie

MARLENE'S LEMON MERINGUE PIE
1 (9-inch) pie crust, baked
Lemon Pie Filling
1 c. white sugar
2 Tbsp. all-purpose flour
3 Tbsp. cornstarch
¼ tsp. salt
1 ½ c. water
2 lemons, juiced & zested
2 Tbsp. butter
4 egg yolks, beaten
Meringue
4 egg whites
6 Tbsp. white sugar
Instructions
  • Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling
  • In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
  • Stir in water, lemon juice and lemon zest.
  • Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  • Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
  • Whisk egg yolk mixture back into remaining sugar mixture.
  • Bring to a boil and continue to cook while stirring constantly until thick.
  • Remove from heat. Pour filling into baked pastry shell.
To Make Meringue
  • In a large glass or metal bowl, whip egg whites until foamy.
  • Add sugar gradually, and continue to whip until stiff peaks form.
  • Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.