I have been making this pie for about 25 years now maybe a few more, this is the first Lemon Meringue pie I even made.
I cut this one before it had a time to really set. It was a last minute idea to make and did not have as much time to set as it should have but it was really good. :o)
3 tablespoons all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
1/2 cup lemon juiced
2 tablespoon lemon zest
1 tablespoons butter
4 egg yolks, slightly beaten
1 (9 inch) pie crust, baked
4 egg whites (I like to use 6 egg whites for more meringue)
1/4 tsp cream of tarter
1/2 cup sugar
Preheat oven to 400
To Make Lemon Filling:
In a medium saucepan, whisk together 13/4 cup sugar, flour, cornstarch, and salt mix well, Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally, boil one minute, till shiny and trandlucent. Quickly stir some of the hot mixture; stir to blend. Return to pan of sugar mixture. Cook over love heat 5 minutes, stirring occasionally. Remove from heat and stir in butter, lemon juice and zest. Pour into prepared pie shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites and cream of tarter 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.