Lemon Meringue Pie - Instructions Continued
Line the crust with aluminum foil and add pie weights or dry beans. Bake in preheated
oven for 10 to 15 minutes until golden brown. Remove from oven, and remove foil and
pie weights. Cool in the pie pan on a wire rack until room temperature, before
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.