Crust ingredients:
Lemon Filling ingredients:
Meringue ingredients:
-Preheat your oven to 350 degrees.
-In the bowl of your mixer, cream the butter and confectioners' sugar until light and fluffy.
-Add the flour and the baking powder. Blend until completely incorporated.
-Place the dough into a pie plate. Pat it onto the bottom and up the sides. Crimp the edges.
-Bake for 15 minutes in your preheated 350-degree oven. It's done when the edges start to brown.
-Prepare the lemon filling. Zest and juice the lemons.
-Separate the eggs. Put the yolks into a small bowl and stir with a fork. Put the whites in a large bowl and
set aside for when you make the meringue.
-In a medium saucepan, whisk together the sugar, flour, cornstarch and salt; when combined, whisk in the
lemon juice, zest and water.
-After combining all of the filling ingredients, cook over medium-high heat, stirring frequently. It will
thicken and come to a boil.
-When it starts to boil, turn off the heat and whisk in 2 tablespoons of butter until the butter is melted.
-Temper the eggs. Whisk in about 1/2 cup of the hot lemon mixture from the saucepan. Add the now-
warm egg mixture back into the hot lemon filling in the saucepan.
-Whisk to combine, and turn the heat back on to medium high. Stirring constantly, bring it to a boil and
continue to stir it for 2 minutes while it boils and thickens.
-Pour the thickened lemon filling into your pie crust.
-Make the Meringue. In a large bowl, whip the egg whites. When they are foamy, gradually add the
sugar. Whip until stiff peaks form.
-Gently spread the meringue over the lemon filling, spreading it to the edges so that the filling is
completely sealed.
-Bake the pie in your preheated 350-degree oven about 12-15 minutes. Your pie is done when the
meringue is golden brown.