Mom's Lemon Meringue Pie

Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 9 inch pie

Ingredients

• 1  prepared  pie crust
• 1⁄4 cup cornstarch
• 2  tablespoons flour
• 1 1⁄4 cups sugar
• 1⁄4 teaspoon salt
• 1 1⁄2 cups boiling water
• 3  eggs, separated
• 1⁄3 cup lemon juice
• 2  tablespoons butter
• 1⁄2 teaspoon  grated lemon rind (optional)
• 1⁄3 cup sugar

Directions

1. Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
2. Lower oven temperature to 350 degrees.
3. LEMON FILLING:
4. Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
5. Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
6. Beat egg yolks in small bowl.
7. Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
8. Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
9. Remove from heat. Slow stir in lemon juice, butter and lemon rind.
10. Pour into cooled pie shell. Let cool.
11. MERINGUE TOPPING:
12. Beat egg whites until stiff.
13. Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
14. Gently spoon onto cooled pie, pushing out to edges.
15. Bake at 350 degrees for 12 - 15 minutes, until lightly browned.