Lemon Meringue Pie
This is the best Lemon Meringue Pie recipe that I have used ever since I was in college at UC Davis; it is from my roommate Linda Martin.
1 ½ cups sugar (2 cups)
¼ cup corn starch
¼ cup flour
1/8 teaspoon salt
2 cups boiling water
2 lemons, grate the rind before juicing
½-3/4 cups lemon juice (I use 1 cup )
2 tablespoons butter
Separate eggs, put whites into a small bowl. Grate lemon rind, squeeze juice. Mix together in heavy saucepan: sugar, cornstarch, flour and salt. Stir in boiling water gradually (or it will lump). Cook over direct heat, stirring constantly until mixture is thickened. Beat yolks slightly and stir in some hot sugar mixture along with rind, juice and butter. Stir and cook until clear and thick. Cool and fill already cooked pie shell.