This recipe is one that has been in many families over the generations. There are slight changes made for different families, based on what they like. This was really easy to make and tasted perfect! The meringue came out perfectly airy and I did actually eat it! It is wonderful!
Ingredients
1C.+ 6 Tbsp. Granulated Sugar
3Tbsp.Cornstarch
2Tbsp.All purpose flour
2C.Water
Juice and Zest from 2 Lemons
Pinchsalt
4Large eggs divided
1Refrigerated pie crust pre baked in a pie plate
Instructions
Place one cup of granulated sugar, cornstarch, flour and a pinch of salt into a saucepan and whisk well to combine.
Slowly whisk the water into the mixture in the saucepan over medium heat.
Add in the juice and zest from two lemons.
Slowly bring to a very low boil until thickened, whisking often.
Beat together the egg yolks in a bowl, and slowly add a large spoonful or two of the heated mixture in the saucepan to the yolks and whisk together to temper and combine.
Whisk the tempered yolk mixture into the saucepan until well combined.
Pour the thickened filling into the prebaked pie crust.
Add the egg whites to a mixing bowl, and beat on high until white and frothy.
Slowly add the 6 tablespoons of sugar into the mixing bowl, one tablespoon at a time. Continue to beat on high until stiff peaks have formed.
Layer the stiff egg white mixture over the top of the filling in the pie all of the way to the edges of the pie pan.
Bake for 10-15 minutes until lightly browned on top. Allow to cool and chill for several hours before serving.