Ingredients
1 cup sugar1/4 cup cornstarch3 tablespoons all-purpose flour1/4 teaspoon salt2 cups water3 large egg yolks, beaten, room temperature1 tablespoon butter1/4 cup lemon juice1 teaspoon grated lemon zest1 pastry shell (9 inches), bakedMERINGUE:3 large egg whites, room temperature1/4 teaspoon salt1/2 cup sugar
Preparation
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 form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° until meringue is golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.
