Lemon Meringue Pie

1 C. Sugar
2 T. Flour
3 T. Cornstarch
¼ tsp. Salt
1 ½ C. Water
2 Lemon, Juiced and Zested
2 T. Butter
4 beaten Egg Yolks
1 Baked Pie Crust
4 Egg Whites
6 T. Sugar

Make lemon filling: In a med. Saucepan, whisk together 1 C. sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ C. of hot sugar mizture. Whisk egg yolk mixture back into remaining sugar mix. Brint to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour filling into bakes pie crust. T make meringue. In large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peak form. Spread meringue over pie, sealing the edges at the crust. Bake in 350 oven for 10 min. or until meringue is golden.