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 tbsp. butter
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.