Ingredients :
- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups water
- 3 large egg yolks, beaten
- 1 tablespoon butter
- 1/4 cup lemon juice
- 1 teaspoon grated lemon zest
- 1 pastry shell (9 inches), baked
- MERINGUE:
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
Directions
- 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 more. Remove from the heat.
- Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil.
- Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed.
- Gradually beat in sugar until soft peaks form.
- Spread over pie, sealing edges to pastry.
- Bake at 350° for 12-15 minutes or until meringue is golden.
- Cool. Store any leftovers in the refrigerator.