Meyer Lemon Pie

• 1/2 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons flour
• 1/2 teaspoon kosher salt
• 2 cups hot water
• 4 egg yolks, beaten
• 1/2 cup lemon juice (freshly squeezed from meyer lemons, you'll use the rind too)
• 2 -3 lemons, zest of
• 1 (9 inch) baked pie shells
• Meringue
• 4 egg whites
• 1/3 cup sugar

1. in a bowl, mix the sugar, flour, cornstarch, and salt together.
2. in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
3. reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
4. remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
5. Meringue:
6. beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.

sugar, cornstarch, flour, kosher salt, water, egg yolks, lemon juice, lemons, meringue, egg whites, sugar

Taken from www.food.com/recipe/meyer-lemon-pie-506908 (may not work)