Lemon Meringue Tart

• 1 None refrigerated pie crust
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1/4 cup plus 1 tsp cornstarch
• 2 tbsp flour
• 2 None egg yolks
• 2 tbsp butter
• 1 None lemon, peel finely grated
• None None FOR THE MERINGUE
• 3 None egg whites
• 1/2 cup sugar
• 1 tsp vinegar or lemon juice
• None None Whipped cream, to serve

1. Preheat the oven to 400u0b0F. Place pie crust in a 9-inch pie plate (or tart pan with removable bottom), trimming edges. Fill with scrunched foil. Bake pie crust for 10 mins. Remove foil. Bake for 5 mins more, until golden. Cool on a wire rack.
2. Combine 1 cup water, lemon juice, sugar, 1/4 cup cornstarch and flour in a medium saucepan on high heat. Bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low. Simmer for 3 mins. Whisk in yolks, butter and lemon peel. Cool slightly. Pour into pie crust.
3. Refrigerate for 20 mins, until firm.
4. For the meringue, beat egg whites in a clean bowl with an electric mixer, until soft peaks form. Add sugar gradually, beating until it dissolves and foam is stiff, thick and glossy. Beat in vinegar.
5. Sprinkle remaining 1 tsp cornstarch over lemon filling. Spoon meringue on top. Bake for 5-10 mins, until lightly browned. Serve with whipped cream.

crust, lemon juice, sugar, cornstarch, flour, egg yolks, butter, lemon, meringue, egg whites, sugar, vinegar, cream

Taken from recipes-plus.com/api/v2.0/recipes/27595 (may not work)