In a medium saucepan whisk together
1 Cup white sugar
2 Tablespoons all-purpose flour
3 Tablespoons cornstarch
1/4 tsp salt
Set to medium-high heat and stir in
1/4 tsp. salt
1 1/2 Cups water
2 lemons, juiced and zested
Cook until the mixture thickens and comes to a boil
Stir in 2 Tablespoons of butter and reduce to medium heat
Place 4 egg yolks in a small bowl and gradually whisk in 1/2 Cup of hot sugar mixture
Then, whisk the egg yolks into the rest of the mixture in the saucepan
Bring to a boil and continue to cook while stirring constantly until thick
Remove from heat
Pour the mixture into a pre-baked 9 inch pie shell that is set in whatever pie pan you desire to use
To make the meringue
In a stand mixer beat together
4 egg whites
1/4 Cup cream of tarter
Add a pinch of salt until the whites form and hold soft peaks
Gradually pour in 1/2 Cup granulated sugar and continue mixing until stiff peaks form
Pour and gently spread the meringue over the hot lemon filling
Be sure to cover the entire pie surface with the meringue, sealing it to the pastry shell
You can use a spatula or spoon to draw up peaks of meringue
Bake pie in middle of oven at 350 degrees F until meringue is golden, about 15 minutes
Cool the pie completely and serve chilled
Meringue pie is delicate and best served within 24 hours