Ingredients:
°1 cup white sugar
°2 tablespoons all-purpose flour
°3 tablespoons cornstarch
°1/4 teaspoon salt
°1 1/2 cups water
°2 lemons, squeezed and grated
°2 tablespoons butter
°4 egg yolks, beaten
°1 (9-inch) pie crust, baked
°4 egg whites
°6 tablespoons white sugar
*directions:
Preheat oven to 350 degrees
To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cooking on medium heat, stir constantly, until mix boils. Stir in butter.Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture.Whisk the egg yolk mixture again with the remaining sugar mixture. Bring mixture to a boil & continue to cook, stir constantly, to thickened. Remove from heat.Pour filling into the baked pastry crust.
To making meringue: In a large glass , whisk the egg whites to foamy. Gradually adding sugar and continue to beat to stiff peaks form.Spread the meringue over the cake to seal the edges to the crust.
Baking in preheated oven for 10 min
Enjoy !