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Lemon Meringue Pie
from the kitchen of Sharmagne Leland-St.John

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
14 teaspoon sea salt
112 cups water
2 lemons, juiced
Zest from the lemons
2 tablespoons butter
4 egg yolks, beaten
1 9-inch pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 ° F.

Bake the pastry shell according to recipe

In a medium saucepan, whisk together the cup
of sugar, flour, cornstarch, and salt. Stir
in the water, lemon juice and lemon zest.
Cook over medium-high heat, stirring
frequently, until mixture comes to a boil.
Stir in the butter. Put the egg yolks in a
small bowl and gradually whisk in 12 cup
of the hot sugar/lemon mixture. Whisk
the egg yolk mixture back into remaining
sugar/lemon mixture. Bring to a boil and
continue to cook while stirring constantly
until thick. Remove from heat. Pour filling
into baked pastry shell.

In a large glass or metal bowl, whip the egg
whites until foamy. Adding the 6
tablespoons sugar gradually. Continue to
whip until stiff peaks are formed.
Spread the meringue over the pie, sealing
the edges at the crust.

Bake in preheated oven for 10 minutes, or until
the meringue is golden brown.

Eggs separate best when cold but the whites beat
best when at room temperature.


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