lemon meringue pie

my dad's favorite and I finally had the cooking confidence to attempt meringue and it was a success!

lemon meringue pie
makes 1 pie

1 cup white sugar
2 tbsp all-purpose flour
3 tbsp corn starch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks beaten
1 (9 in) pie crust, baked
4 egg whites
6 tbsp white sugar

Preheat oven to 350 degrees F.

Prep ingredients:
Bake pie crust.
Separate egg whites and yolks, putting yolks in a small mixing bowl; whites in a medium-large mixing bowl. Zest and juice your lemons.

In a medium saucepan, whisk together 1 cup sugar, flour, corn starch, 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 frequently until thick. Remove from heat. Pour filling into baked pastry crust.*

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 the preheated oven for 10 minutes or until meringue is golden brown.

Cool at room temperature for 1 hour, then tent with foil and store in the fridge for 6 hours to set.

*For best results, pour filling over a hot pie crust and spread meringue over hot lemon filling to allow all components to set.