Grandma's Lemon Meringue Pie

Grandma's Lemon Meringue Pie

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 (Link below)
4 egg whites
6 tablespoons white sugar
 

Directions:

Preheat oven to 350 F 

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. (Very slowly so the hot sugar mixture does not cook the eggs, this is called tempering)

• 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.  For a pastry dough recipe: http://edyeinnewfoundland.blogspot.ca/2013/08/basic-pastry-dough.html

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 oven for 10 minutes, or until meringue is golden brown.

  Enjoy...