Lemon Meringue Pie

Filling:

1 C white sugar
2 Tbs flour
3 Tbs corn starch
¼ tsp salt
1 ½ C water
6 Tbs lemon juice
2 Tbs butter
4 egg yolks, beaten

Meringue:

4 egg whites
6 Tbs sugar 

1 9 inch pie crust, baked (for 10 min at 350)

Preheat oven to 350 degrees.

make pie crust using Easy Pie Crust

Bake the pie crust. Set aside to cool as you make the filling.

Filling:
In double boiler, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.
Meringue:
In large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing edges at the crust. Form peaks all over top with knife touching and lifting up. Bake for 10 minutes or until meringue is golden brown.