Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
Juice and zest of 2 lemons
2 tablespoons butter
4 egg yolks, beaten
1 (9-inch) pie crust, baked
Instructions:
Prepare the 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 thickens and comes to a boil.
Stir in the butter.
Gradually whisk ½ cup of the hot sugar mixture into the beaten egg yolks.
Whisk the egg yolk mixture back into the remaining sugar mixture and bring to a boil, stirring constantly until thickened.
Remove from heat and pour the filling into the baked pastry shell.
Make the Meringue:
In a separate bowl, beat 4 egg whites until foamy.
Gradually add ½ cup white sugar while continuing to beat until stiff peaks form.
Assemble and Bake:
Spread the meringue over the lemon filling, sealing the edges at the crust.
Bake in a preheated oven at 325°F (162°C) for 20 to 25 minutes or until the meringue is golden brown.
#super_old_recipes
