Pucker-up lemon meringue pie

1 cup sugar
2 Tbsp flour
3 Tbsp cornstarch
1/4 teaspoon salt
1 cup water
4 lemons, juiced and zested
2 Tbsp butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 Tbsp sugar

In a medium saucepan, whisk together 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.

In a large glass or metal bowl, whip egg whites until foamy. Add 6 Tbsp 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. Let cool completely, then chill well for a few hours before serving.