In a crisp and flakey homemade butter crust, this zingy lemon meringue pie rests and has a mound of light as air Italian meringue on top for a simple but very special treat to make!


*A baked pie crust{9"}.

* 1+1/2 C.Of water.

* 1 C.Of white sugar.

* 4 eggs separated: beaten yolks and whites.

* Zest of two lemons+ the juice. 

* 6 TBSP.Of white sugar.

* 3 TBSP.Of cornstarch.

* 2 TBSP.Of all-purpose flour.

* 2 TBSP.Of butter.

* 1/4 TSP.Of salt.


–STEP 1–Heat the oven at 350 degrees 

–STEP 2–In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Stir in the water, the zest of lemon, and the juice. 

–STEP 3–Cook over medium–high heat, stirring regularly until the mixture has boiled. 

–STEP 4–Stir it in the butter. Place egg yolks in a small bowl and stir gradually in 1/2 cup of the hot sugar mix. 

–STEP 5–Return the egg yolk mixture to the remaining sugar mixture. 

–STEP 6–Bring to a boil and continue to cook until thick, stirring constantly. Remove the sun. Connect the filling to the baked pastry shell. 

–STEP 7–To make the Meringue_in a large glass or metal bowl, whisk egg whites until foamy. Gradually add sugar and continue to whip until the peaks are rigid. Spread the meringue over the pie, sealing the edges of the crust. 

–STEP 8–Bake in the preheated oven for 10 minutes or until meringue is golden brown.