Grandma's Lemon Meringue Pie

Ingredients Filling: 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch ¼ teaspoon salt

1 ½ cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked

Meringue: 4 egg whites 1/2 cup white sugar

Directions Heat the oven to 325°F (162°C).

Making the filling: Add water, lemon juice, and zest to 1 cup sugar, flour, cornstarch, and salt in a medium pot. Stir frequently over medium-high heat until mixture boils. Mix in butter.

Transfer egg yolks to a small bowl and slowly whisk in 1/2 cup hot sugar mixture. Return egg yolk mixture to sugar mixture. Boil and stir regularly until thick. Fill pastry shell with filling after heating.

Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until frothy to make meringue. Add sugar gradually and beat until stiff peaks form. Spread meringue on pie filling and seal crust edges.

Bake 20–25 minutes in preheated oven until meringue is golden brown.

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