Substances

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, overwhelmed
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

How To Make Lemon meringue pie

1. Preheat oven to 350 levels
2. To Make Lemon Filling: In a medium saucepan, whisk collectively 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook dinner over medium-high warmth, stirring incessantly, till combination involves a boil. Stir in butter. Place egg yolks in a small bowl and regularly whisk in 1/2 cup of sizzling sugar combination. Whisk egg yolk combination again into remaining sugar combination. Carry to a boil and proceed to prepare dinner whereas stirring continually till thick. Take away from warmth. Pour filling into baked pastry shell.
3. To Make Meringue: In a big glass or steel bowl, whip egg whites till foamy. Add sugar regularly, and proceed to whip till stiff peaks type.
4. Unfold meringue over pie, sealing the sides on the crust.
5. Bake in preheated oven for 10 minutes, or till meringue is golden brown.

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