Classic Lemon Meringue Pie

Ingredients

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 cup water
• Juice of 4 large lemons
• 1 tablespoon finely grated lemon zest
• 2 tablespoons butter
• 4 egg yolks (, beaten)
• 1 9 inch pie crust (, baked)
• 4 egg whites
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar

Instructions

1. 1

   Preheat oven to 350 degrees F.For The Filling: In a medium saucepan over medium-high heat, add 1 cup sugar, the flour, cornstarch and salt; stir to combine. Add the water, lemon juice and zest and bring to a boil, whisking frequently. Whisk in the butter.Place the egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot lemon mixture. Whisk the egg yolk-lemon mixture back into the saucepan with the rest of the hot lemon mixture. Return the mixture to a boil and continue to whisk constantly until thick. Pour the mixture into the baked pie crust.

2. 2

   For The Meringue: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until they become foamy. Add the vanilla extract and cream of tartar, then add the sugar gradually, continuing to beat until stiff peaks form.

3. 3

   Spread the meringue mixture over the pie, extending it to the edges of the crust.Bake for 10 minutes, or until the meringue is golden brown.