Enjoy the bright, fresh, lemony flavors of this classic lemon meringue pie. This is the perfect dessert for pot-lucks, Easter, summer get-togethers, or a yummy treat for the family. Follow the easy directions and you'll get perfect results every time!
In a medium saucepan whisk together the sugar, flour, cornstarch, and salt; stir in the water, freshly squeezed lemon juice, and lemon zest. Cook over medium-high heat until mixture comes to a boil, stirring frequently. Stir in the butter.
In a small bowl, beat the egg yolks. Slowly add about 1/2 cup of the hot lemon/sugar mixture, whisking constantly. Whisk the egg yolk mixture into the remaining lemon/sugar mixture. Bring to a boil and cook until thick, stirring constantly. Remove from heat and pour the hot lemon filling into a baked pastry shell.
Meringue
In a small bowl combine sugar and cream of tartar. In a large bowl (not plastic) of an electric mixer, beat the 6 egg whites until foamy. Gradually add sugar/cream of tartar mixture with mixer running; continuing to beat until stiff peaks form. Spread the meringue over the lemon pie filling, sealing the meringue to the edges at the pie shell. Add decorative swirls to the meringue, if desired.
Bake
Bake in preheated oven until the meringue is golden brown, about 10 - 12 minutes.
Notes
Cool pie on wire rack. When completely cool, refrigerate 2 - 3 hours before serving.Lemon meringue pie can be stored in the refrigerator for up to 2 days.