Meyer Lemon Pie - cooking recipe

Ingredients

1/2 cup sugar
4 tablespoons cornstarch
4 tablespoons flour
1/2 teaspoon kosher salt
2 cups hot water
4 egg yolks, beaten
1/2 cup lemon juice (freshly squeezed from meyer lemons, you'll use the rind too)
2 -3 lemons, zest of
1 (9 inch) baked pie shells
Meringue
4 egg whites
1/3 cup sugar

Preparation

in a bowl, mix the sugar, flour, cornstarch, and salt together.
in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
Meringue:
beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.