Lemon Meringue Pie
Ingredients:
| 9- | inch pie crust, baked |
| 1 | cup sugar |
| 2 | tablespoons all-purpose flour |
| 3 | tablespoons cornstarch |
| ¼ | teaspoon salt |
| 2 | lemons, zested and juiced (about ½ cup) |
| 1½ | cups milk |
| 2 | tablespoons butter |
| 4 | egg yolks, beaten |
| 4 | egg whites |
| ½ | teaspoon cream of tartar |
| 6 | tablespoons fine sugar |
Preheat oven to 350° F. Separate eggs, allowing whites to come to room temperature.
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in lemon juice, lemon zest, and milk. 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 ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while strirring constantly until thick. Remove from heat and pour filling into baked pie shell.
Sprinkle cream of tartar over the egg whites, and whip until foamy. Gradually add sugar and continue to whip just until stiff peaks form. While the pie filling is still hot, starting from the crust edge working inward, spread the meringue over the top, being sure to seal the crust edge.
Bake in preheated over for 10 minutes, or until meringue is golden brown.
Allow to cool at least 1 hour, and then refrigerate. Pie should chill at least 2 hours before serving so that the lemon layer is set.