INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
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PREPARATION:
Prepare in preheated broiler for 10 minutes, or until meringue is brilliant brown. To Make Lemon Filling: In a medium pot, whisk together 1 cup sugar, flour, cornstarch, and salt. Mix in water, lemon juice and lemon zing. Cook over medium-high intensity, blending often, until combination reaches boiling point. Mix in spread. Place egg yolks in a little bowl and continuously rush in 1/2 cup of hot sugar blend. Whisk egg yolk combination back into outstanding sugar blend. Heat to the point of boiling and keep on cooking while at the same time blending continually until thick. Eliminate from heat. Empty filling into heated baked good shell. To Make Meringue: In a huge glass or metal bowl, whip egg whites until frothy. Add sugar slowly, and keep on whipping until firm pinnacles structure. Spread meringue over pie, fixing the edges at the hull. Preheat stove to 350 degrees
Enjoy !