Lemon Meringue Pie

Description
Contributed by World Recipes Y-Group

Filling

 * 1½ cups sugar
 * 3 tablespoons flour
 * 3 tablespoons cornstarch
 * 1½ cups water
 * dash of salt
 * 3 egg yolks
 * 2 tablespoons butter
 * 2 tablespoons lemon zest; finely grated
 * ⅓ cup fresh squeezed lemon juice

Meringue

 * 3 egg whites; room temperature
 * ½ teaspoon vanilla
 * ¼ teaspoon cream of tartar
 * 6 tablespoons sugar

Directions

 * 1) Combine sugar, flour, cornstarch and dash of salt in a medium saucepan.
 * 2) Gradually stir 1½ cups water.
 * 3) Cook, stirring constantly, over medium high heat til thickened and bubbly.
 * 4) Reduce heat; cook and stir for 2 more minutes.
 * 5) Remove from heat.
 * 6) Beat egg yolks slightly.
 * 7) Gradually stir in 1 cup of the hot filling into the yolks.
 * 8) Return the mixture to the saucepan and bring to a gentle boil.
 * 9) Cook and stir for 2 more minutes.
 * 10) Remove from heat and stir in butter and lemon zest.
 * 11) Gradually stir in lemon juice.
 * 12) Mix well, but gently.
 * 13) Pour hot filling into prebaked pie crust.

Meringue

 * 1) Combine egg whites, vanilla and cream of tartar and beat at medium speed until soft peaks form.
 * 2) Gradually add sugar and beat on high speed until stiff, glossy peaks form and sugar is completely disolved.
 * 3) Spread meringue over pie filling, being careful to seal to the edge of the crust.
 * 4) Bake in a 350f oven for 15 minutes.
 * 5) Cool on a wire rack.
 * 6) Chill til serving time.