Lemon Meringue Pie

1 cup white sugar
2 tbs all purpose flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks beaten
1 (9 in) pie crust, baked
4 egg whites
6 tbs white sugar

Preheat oven to 350
Pie Filling
In a med saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over med high heat, stirring frequently, until the 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. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

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 min or until meringue is golden brown.

This is a favorite of mine I love the real lemon taste. In takes me about an hour to make.