• 3 cups water
• 1- 1/2 cups sugar
• 4 T. cornstarch
• 4 T. flour
• 1/2 tsp. salt
• 4 egg yolks, lightly beaten
• 1/3 cup + 1 T. lemon juice
• 1 pre-baked pie shell

Preparation -
Pour 3 cups water into a medium saucepan. Stir in the sugar, cornstarch, flour and salt. Bring to a boil, stirring constantly over medium high heat. Reduce heat and cook on low for a few more minutes or until the mixture thickens. Add the lightly beaten egg yolks. Stir and cook for 2 more minutes. Stir in the lemon juice. Pour the mixture into the prebaked pie shell.

Meringue Topping

• 4 egg whites
• 1/2 cup sugar

Preparation -
Beat the egg whites until very stiff. Gently fold in the sugar. Spoon the meringue on top of lemon filling, covering the entire surface. Bake in a preheated oven at 325º for 15 minutes or until the peaks on the meringue topping are very lightly browned. Cool at room temperature for about 1 hour, then refrigerate for at least 2 to 3 hours before serving.