Ingredients:
- 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
- 6 tablespoons white sugar
Directions:
- Preheat oven to 350°F (175°C).
- 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 the mixture comes to a boil.
- Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture.
- Whisk the egg yolk mixture back into the remaining sugar mixture.
- Bring to a boil and continue to cook while stirring constantly until thick.
- Remove from heat and pour the filling into the baked pastry shell.
- Make Meringue:
- In a large glass or metal bowl, whip egg whites until foamy.
- Gradually add sugar, continuing to whip until stiff peaks form.
- Spread meringue over the pie, sealing the edges at the crust.
- Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.
This should be ready to share on your blog! If you need any more details or have any specific requests, feel free to ask.