Lemon Meringue Pie

Ingredients

Crust
3/4 cups (175g) Graham Cracker crumbs
1/4 cup   (50g)   Sugar
6 tbls butter

Lemon filling

1 cup white sugar
2 tbls flour
3 tbls cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbls butter
4 egg yolks beaten

Meringue topping

4 egg whites
6 tbls white sugar

Directions 

• Preheat oven to 350 degrees. 
• Mix crust ingredients and press into glass pie shell.
• Bake pie crust for 10 minutes. 
• In a saucepan, whisk together sugar, flour cornstarch, salt, water, lemon juice and zest.
• Cook over medium-high heat stirring, until mixture comes to a boil.  Stir in butter.  
• Place egg yolks in bowl and gradually whisk in hot sugar mixture. when fully mixed with a cup of hot sugar mixture,  add it back to saucepan. Continue stirring until thick. 
• Pour into pie crust. 
• In mixer beat the egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks from. 
• Spread over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes or until meringue is golden brown.