1 cup white sugar, 2 tbsp all purpose flour, 3tbsp cornstarch, 1/4 tsp salt, 1 1/2 cup water, 3/4 cup lemon juice, 2tbsp butter, 4 egg yolks, 1 (9in) pie crust, 4 egg whites, 6tbsp white sugar
Sorry I have to type the supply list, it freezes every time I try to enter it the "right" way 😁
Preheat oven to 350 degrees F. Line baking tray with pie crust. I used an 8in baking pan ( I had loaned my pie pan out) and bake as directed.
Combine 1 cup sugar, flour, cornstarch and salt in a medium sized saucepan.
Add water and lemon juice and mix together.
Cook on medium heat until mixture starts to boil while whisking constantly. Add butter.
Temper egg yolks by slowly adding in a 1/2 cup of the sugar mixture while whisking briskly. Be sure to keep whisking while pouring in mixture or you'll cook the eggs.
Add egg mixture back into the pan with the sugar mixture and whisk.
Cook until a boil and its thickened, while whisking often. Turn the heat down to the lowest setting to keep curd warm.
Whisk egg whites using an electric mixer to make the meringue. (don't mind my yellow stained bowl, I was making yellow frosting previously).
When it's foamy, start adding the remaining sugar 1tbsp at a time.
It'll start to look like this.
Whisk until stiff peaks form. I whisked for about 5 minutes.
Add lemon curd to pie plate.
Pour meringue on top of hot curd. Be sure the curd is hot to prevent the meringue from weeping.
Bake in heated oven for 10 minutes until golden brown. Let cool at room temperature. Then chill for at least 3 hours then serve. *tip* when cutting the pie, use a knife dipped in hot water.