Mom'S Lemon Meringue Pie - cooking recipe

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

Preparation

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