Perfect Lemon Meringue Pie

Sweet and simple – perfect for a summer evening dessert – and perhaps breakfast the next morning!

Prep: 30 minutes Cook: 10 minutes Total: 40 minutes Makes: 1 – 9 inch pie

(I used a 9″ deep dish so I increased everything by 50%, ie: instead of 1 cup of sugar I used 1 1/2 cup sugar – the recipe is for 1 regular pie dish)

• 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
• 1 – 9 inch pie crust, baked
• 4 egg whites (at room temperature)
• 6 tablespoons white sugar

Preheat oven to 350 degrees F.

1. To make the lemon filling, in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in the water, lemon juice and lemon zest.
2. Cook over medium-high heat, stirring frequently, until mixture come to a boil and starts to thicken.
3. Stir in butter.
4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
5. Bring to a boil and continue to cook while stiring constanly until thick.
6. Remove from heat. Pour filling into baked pastry shell.
7. To make the meringue, in a large glass or metal bowl, whip egg whites until foamy.
8. Add sugar gradually, and continue to whip at a high speed until stiff peaks form.
9. Spread meringue over pie, sealing the edges at the crust.
10. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Recipe inspired by www.allrecipes.com