Bullock'S Tea Room Lemon Meringue Pie

• PIE FILLING
• 1/4 cup flour
• 5 tablespoons cornstarch
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups boiling water
• 3 egg yolks
• 1/2 cup lemon juice, plus
• 1 tablespoon lemon juice
• 1 1/2 lemons, zest of, grated
• 1 tablespoon butter
• 9 inches baked pie crusts
• MERINGUE
• 3 egg whites
• 6 tablespoons sugar
• 1/4 teaspoon cream of tartar

1. For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler.
2. Cook over simmering water about 15 minutes or until thickened and clear, stir constantly.
3. Add lightly beated egg yolks and cook 2 minutes longer.
4. Add lemon juice, zest and butter.
5. Cool slightly, then turn into a baked pie shell.
6. For the meringue: pre-heat oven to 400u0b0F.
7. Beat egg whites until frothy.
8. Gradually beat in sugar and cream of tartar until egg whites are stiff.
9. Spoon meringue over the pie filling, completely covering the filling.
10. Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.

flour, cornstarch, salt, sugar, boiling water, egg yolks, lemon juice, lemon juice, lemons, butter, meringue, egg whites, sugar, cream of tartar

Taken from www.food.com/recipe/bullocks-tea-room-lemon-meringue-pie-304485 (may not work)