Lemon Meringue Pie - cooking recipe

Ingredients

1 9-inch baked pie shell
1-1/2 cups sugar
3 Tbsp. cornstarch
3 Tbsp. all-purpose flour
1-1/2 cups water
3 egg yolks, slightly beaten
2 Tbsp. butter, cut into pieces
1/2 to 2 tsp. finely shredded lemon peel
1/3 cup lemon juice
3 egg whites
1 tsp. lemon juice
6 Tbsp. sugar

Preparation

In a medium saucepan, stir together sugar, cornstarch and flour.
Gradually stir in water.
Bring to a boil, stirring constantly.
Reduce heat; cook and stir over medium heat for 2 minutes.
Remove from heat.
Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan.
Bring to a gentle boil; cook for 2 minutes more, stirring constantly.\tRemove from heat; stir in butter and shredded lemon peel.
Slowly stir in 1/3 cup lemon juice.
Keep filling warm while preparing meringue.
For meringue, in a large mixing bowl, beat egg whites and one tsp. lemon juice. Beat with electric mixer on medium speed for about 1 minutes or until soft peaks form.
Gradually add 6 Tbsp. sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves.\tPour warm filling into cooled crust.
Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage.
Bake at 350 degrees for 15 minutes.\tCool on a rack for 1 hr.
Chill 3 to 6 hours before serving.