- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
- 1 tsp vanilla
- 1/4 tsp cream of tartar
Continue to beat the whites until they become stiff and shiny. They should hold a stiff peak when finished. If you think you have beaten them enough, keep beating for another few minutes. Once you have beat your eggs to the desired consistency keep them in the refrigerator until you are ready to assemble the pie.
Heat this mixture over medium high heat, whisking continuously, until it starts to boil. Be ready with a 1/2 measuring cup, things start to move fast once the mixture boils.
When you reach a low boil add 2 tablespoons of butter. Lower temperature to medium.
With a knife make small little peaks in the meringue all over the pie. These will brown up while in the oven and make the pie very pretty. Do this quickly though, and get that dang pie in the oven. Bake in 375 F oven for 25-30 minutes or until the meringue is nicely toasted and set.
Here we are. The beautiful finished product. I didn't have any but if you have an extra lemon, cut a few rounds to decorate the top of the pie with.