Lemon Meringue Pie

Ingredients

PIE

• 1 sheet shortcrust pastry
• 1/4 cup cornstarch
• 3 tablespoons plain flour
• 1 3/4 cups white sugar
• 1/4 teaspoon salt
• 4 egg yolks
• 1/2 cup lemon juice
• 1 tablespoon butter
• 2 cups water

Meringue

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Directions

1. 1

   Line pie pan with pastry, prick bottom, cook in hot oven on 180-200° Celsius.

2. 2

   In saucepan combine cornstarch, flour, sugar and salt.

3. 3

   Mixing well, gradually add water, stirring until smooth.

4. 4

   Over medium heat bring to boil, stirring occasionally, boil 1 minute until shiny and translucent.

5. 5

   Quickly stir some of hot mixture into beaten egg yolks.

6. 6

   Pour back into hot mixture stir to blend.

7. 7

   Return to heat cook over LOW heat 5 minutes, stirring occasionally.

8. 8

   Remove from heat; stir in lemon juice and butter.

9. 9

   Pour into pie shell.

10. 10

    Meringue:.

11. 11

    Make meringue in medium bowl.

12. 12

    Beat egg whites with cream of tartar until frothy.

13. 13

    Gradually beat in sugar, a little at a time.

14. 14

    Beat until stiff peaks form.

15. 15

    Spread meringue over cooled lemon pie, carefully sealing to edge of crust.

16. 16

    Bake in preheated oven 7-9 minutes, or until meringue is golden brown.

17. 17

    Let cool -- serve.