Lemon Meringue Pie

This is *the best* lemon meringue pie I have *ever* had. And it was the first one I've ever made myself. It's just the right mix of sweetness and tartness. Lemony perfection! And it's so easy to make! You can make your own crust or use a pre-made crust like I do from Pillsbury. (Shh... that's our little secret!)

Lemon Meringue Pie

Preheat oven to 350 degrees F (175 degrees C).

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten

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. 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.

1 (9 inch) pie crust, baked

Pour filling into baked pastry shell.

4 egg whites
6 tablespoons white sugar

To Make Meringue: In a large glass or metal bowl, 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 10 minutes, or until meringue is golden brown.

ENJOY!