Cooking Instructions

In a medium saucepan, whisk together the granulated sugar, flour, cornstarch, and salt. Stir in the water, lemon juice, and lemon zest. Cook the mixture over medium-high heat, stirring frequently, until it comes to a boil.

Once boiling, remove the saucepan from heat and stir in the butter until it melts. In a separate bowl, gradually whisk the hot sugar mixture into the egg yolks until combined. Pour this mixture back into the saucepan and set aside.

Preheat your oven to 350 degrees F (175 degrees C).

In a clean mixing bowl, whip the egg whites and lemon juice until foamy. Gradually add in the granulated sugar while continuing to whip the mixture until stiff peaks form. You can add the cream of tartar at this stage for better stability.

Spread the meringue over the lemon filling in the pie crust, making sure to seal the edges where the meringue meets the crust to prevent shrinkage during baking.

Bake the pie in the preheated oven for about 10 minutes, or until the meringue is golden brown. Once done, remove from the oven and let it cool before serving.

When making lemon meringue pie, it's important to use fresh egg whites for the best meringue results, as they whip better and yield a fluffier texture. Additionally, letting your egg whites come to room temperature before whipping can greatly improve the meringue's volume.

Make sure you seal the edges of the meringue to the crust; otherwise, it may shrink during baking. For best results, it is recommended to serve the pie the same day to enjoy its optimal taste and texture.