World’S Best Lemon Pie

• 1 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups water
• 3 large egg yolks, beaten
• 1 tablespoon butter
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar

1. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350u0b0 for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

sugar, cornstarch, allpurpose, salt, water, egg yolks, butter, lemon juice, lemon zest, pastry shell, egg whites, salt, sugar

Taken from www.tasteofhome.com/recipes/world-s-best-lemon-pie/ (may not work)