Lemon Meringue Pie

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 egg yolks, beaten
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 pastry shell, 9-inch, baked

 
Meringue:
  • 3 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
In a medium saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir in 1 cup hot filling into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel until butter is melted. Pour hot filling into pastry shell. In a mixing bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to the crust. Bake at 350° for 12 - 15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour; refrigerate at least 3 hours before serving. Store in refrigerator. 

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