Grandma’s Lemon Meringue Pie

Ingredients:

• 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
• 4 egg whites
• 6 tablespoons white sugar

Directions:

To Make Lemon Filling:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest.
3. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in the butter.
4. In a small bowl, place the egg yolks and gradually whisk in 1/2 cup of the hot sugar mixture.
5. Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Bring to a boil and continue to cook, stirring constantly, until thickened. Remove from heat.
6. Pour the filling into the baked pastry shell.

To Make Meringue:

1. In a large glass or metal bowl, whip the egg whites until foamy.
2. Gradually add 6 tablespoons of sugar and continue to whip until stiff peaks form.
3. Spread the meringue over the pie, sealing the edges at the crust.

Bake:

1. Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.
2. Enjoy!