°4 scrambled egg yolks
°1 (9 inches) baked pie crust
°4 Egg White
°6 tbsp white sugar
*Methods
Preheat oven 350 degrees
To prepare the lemon filling: In a medium saucepan, whisk 1 cup sugar, flour, corn starch and salt. Stirring in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until the mixture boils. My heart is butter. Place the egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisking egg yolk mix back into the rest sugar mixture. Bring to a boil and keep cooking, stirring constantly until thick. Take it out of the heat. Pour the filler into the baked pastry crust.
To make meringue: In a large glass or metal bowl, whisk the egg white until foamed. Gradually add the sugar and continue to whisk until harsh peaks form. Spread meringue on the pie, close the edges at the crust.
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