Lemon Meringue Pie

This is the pie I plan to make for Michelle’s potluck, for my future reference:

Lemon Meringue Pie

1 cup sugar
2 tbsp. AP flour
3 tbsp. cornstarch
¼ tsp. salt
1-½ cups water
2 lemons
2 tbsp. butter
4 eggs
1 nine-inch pie crust
6 tbsp. white sugar

Preparation: Preheat oven to 350-degrees.

1/ Juice and zest lemons. Separate yolks from egg whites.

2/ Combine sugar, flour, cornstarch and salt. Whisk with water, lemon juice and lemon zest.

3/ Cook over medium-high heat, stirring frequently, until mixture boils.

4/ Place egg yolks in a bowl and slowly add ½ cup of hot mixture, whisking the whole time. Add egg mixture back to original mixture and whisk.

5/ Bring to a boil and stir constantly until thick. Remove from heat and pour into pie shell.

6/ In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and keep whipping until stiff peaks form.

7/ Spread meringue over pie, sealing edges.

8/ Bake for 10 minutes or until meringue is golden brown.

Servings: 8