Lemon Meringue Pie
(Miranda loves to bake and this is her specialty)
1 cup white sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
pinch of salt
1 1 /2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
For the Meringue
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (1 75 degrees C).
To Make Lemon Filling:
In a medium saucepan,
whisk together 1 cup sugar, flour, cornstarch, and
salt. Stir in water, lemon juice and lemon zest.
Cook over medium/high heat, stirring frequently, until
mixture comes to a boil.
Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1 /2 cup
of hot sugar mixture.
Then whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, (not plastic) whip egg whites until foamy.
Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 1 0 minutes, or until meringue is golden brown.