Lemon Meringue Pie - Instructions Continued
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon
juice and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in
butter. Temper the egg yolks by placing egg yolks in a small bowl and gradually whisking in 1/2 cup of
hot sugar mixture. Whisk the egg yolk mixture back into the pan while pouring it into the pan in a thin
stream. Bring to a boil over medium-low heat, stirring constantly, until thick. Remove from heat. Pour
filling into baked pastry shell. Set aside to cool.
Preheat oven to 350 F. In a clean large glass or metal bowl, use electric hand mixer to whip egg whites
until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie,
making sure to spread the meringue to cover the filling and seal against the pie crust. Bake in
preheated oven for 10 minutes, or until meringue is golden brown.