This recipe comes from Recipes in The Mail and was submitted by Emilie S.

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

Preheat oven to 350ºF (175ºC).

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.

• 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.

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

Makes 1 x 9 inch pie