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Lemon Meringue Pie
Filling
1/4 cup cornstarch
1 tablespoon flour
1 cup sugar
pinch of salt
1 1/2 cups water
3 egg yolks
Grated rind of 1 lemon
1 tablespoon butter
1/4 cup fresh lemon juice
1 9-inch pre-baked pie shell
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
For filling: In a medium saucepan, combine cornstarch, flour, sugar and salt. Gradually whisk in water. Cook, stirring constantly, over medium high heat till thick and bubbly. Reduce heat to medium and cook and stir for 2 more minutes. Remove from heat. Beat egg yolks slightly. Temper the egg yolks by gradually stirring 1 cup of the hot filling into the yolks. Return yolk mixture to saucepan and bring to a low boil. Cook and stir for 2 minutes. Remove from heat and stir in grated rind and butter. Gradually stir in lemon juice, mixing well.
Pour hot filling into pre-baked pie crust and set aside while you make meringue.
For meringue: Preheat oven to 400 degrees F. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar. Continue to beat on high speed to form stiff, glossy peaks. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking. Bake 8 to 10 minutes until meringue peaks are golden brown. Remove pie from oven and cool on rack unitl pie is room temperature. Refrigerate pie for at least 3-4 hours until cold before slicing.
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