• 1 ½ cups sugar
  • 1 cup white sugar
  • 2 Tbsp all-purpose flour
  • 3 Tbsp cornstarch
  • ½ teaspoon salt
  • 1 cup water
  • 3 lemons, juiced and zested
  • 4 egg yolks, beaten (reserve whites for meringue)
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 Tbsp white sugar

Preheat oven to 350°.

Lemon Filling
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.

Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

Whisk egg yolk mixture back into remaining sugar mixture.

Bring to a boil and continue to cook while stirring constantly, until thick.

Remove from heat. Pour filling into baked pastry shell.

Meringue
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form.

Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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