Lemon Meringue Pie

Lemons, Lemons, and more Lemons! I hate letting any food go to waste so I devised a plan to use some of these lemons that southern California is producing right now in an overabundance!!!! Here is my second adventure into Lemon Meringue pie (because the first try didn't come out so well)....

Ingredients:

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

*Notes from my experience: I should've baked the pre-made crust before I added the custard and meringue as the crust came out a little under done.  I also tried a different recipe before this and the custard didn't set AT ALL, although it tasted fantastic.  I also noticed 10 minutes was not quite enough to set the meringue and custard so I added another 5 minutes.  I could've devoured this entire pie in one sitting!!!! OH this recipe was adapted from the allrecipes.com website.