Lemon-Berry Meringue Pie

Ingredients

• 1 ready-made pie crust, pre-cooked
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juice and zest of
• 2 tablespoons butter
• 3 egg yolks
• 1/2 (16 ounce) bag frozen berries, frozen any kind, reserve liquid when thawing
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. 1

   Prehest oven to 350, prebake the crust following package directions.

2. 2

   in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.

3. 3

   Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.

4. 4

   In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.

5. 5

   Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.

6. 6

   ***Can be made and is great without meringue topping.add cool whip instead!