Lemon Meringue Pie

Lemon filling:
¼ cup cornstarch
3 tbsp flour
1 ¾ cups sugar
1/4 tsp salt
4 egg yolks, slightly beaten
½ cup lemon juice
1 tbsp grated lemon peel
1 tbsp butter
2 cups water

Meringue:
4 egg whites
¼ tsp. cream of tartar
½ cup sugar

On a lightly floured surface, roll the pastry to an 11-inch circle, rolling
​with light strokes from center to edge. Fold pastry in half; with fold in
​center, carefully transfer to a 9-inch pie pan. Unfold; fit into pie pan.
​ Fold edge of crust under, press into an upright rim. Crimp edge
​decoratively, using thumb and forefinger. Refrigerate ½ hour. Preheat
​oven to 450° F. Prick entire surface evenly with fork. Bake 8 to 10
​minutes, or until golden brown.

Filling: In saucepan combine cornstarch, flour, sugar and salt.
​ Gradually add water, stirring until smooth. Over medium heat, bring to
​boiling, stirring occasionally; boil 1 minute until shiny and translucent.
​ Quickly stir some of hot mixture into yolks. Pour back into hot mixture;
​stir to blend. Return to heat; cook over low heat; stir in lemon juice,
​lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.

Meringue: Beat egg whites with cream of tartar, at medium speed, until f
​rothy. Gradually beat in sugar. Beat at high speed until stiff peaks form
​when beater is slowly raised.

Spread meringue over lemon filling. Carefully sealing to the edge of the
​crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the
​meringue is golden brown. Let cool completely, 2 ½ to 3 hours.

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