*Ingredients
°1 cup white sugar
°2 tablespoons all-purpose flour
°3 tablespoons cornstarch
°1/4 teaspoon salt
°1 1/2 cups water
°2 lemons, squeezed and grated
°2 tablespoons butter
°4 egg yolks, scrambled
°1 (9-inch) pie crust, baked
°4 egg whites
°6 tablespoons white sugar
*How to make
Preheat the oven to 350 degrees
To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Stir in butter. Place the egg yolks in a small bowl and gradually beat in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture again with the rest of the sugar mixture. Bring the mixture to a boil and continue to cook, stirring constantly, until thickened. Remove from heat. Pour the filling into the baked pastry crust.
To make the meringue: In a large glass or metal bowl, whisk the egg whites until foamy. Gradually add sugar and continue to beat until stiff peaks form. Spread the meringue on the pie, to seal the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Enjoy !
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