Lemon Meringue Pie

Classic lemon meringue pie with a sweet and tart lemon filling that is thickened with cornstarch, flour, and egg yolks.

Makes one 9-inch pie

Ingredients:

Filling:

• 1 cup white 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

• 1 (9-inch) pie crust, baked

Meringue:

• 4 egg whites

• 6 Tablespoons white sugar

Directions:

1. Preheat oven to 350°F.

2. For the filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice, and lemon zest, stirring to combine. Cook over medium-high heat, stirring often, until the mixture boils. Add butter and stir. Remove from heat.

3. Put the egg yolks into a small bowl and slowly whisk in 1/2 cup of the hot sugar mixture. Then, whisk the egg yolk mixture back into the rest of the sugar mixture. Bring it to a boil and keep cooking, stirring constantly, until it thickens. Remove from heat and pour the filling into the pre-baked pie crust.

4. To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 6 Tablespoons sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.

5. Bake in preheated oven until meringue is golden brown, about 10 minutes. Cool completely before covering with plastic and storing in the refrigerator.