Lemon Custard Pie

Ingredients

• 0.75 cup Boiling water
• 2 tablespoons Cornstarch
• 2 tablespoons All-purpose flour
• 0.5 cup Granulated sugar
• 2 Egg yolks
• 3 tablespoons Lemon juice
• 1 teaspoon Lemon rind (Grated rind of 1 lemon)
• 1 teaspoon Unsalted butter
• 1 Pie crust (Pre-made or homemade, for a 9-inch pie plate)
• 2 Egg whites (For meringue)
• 0.25 cup Granulated sugar (For meringue)

Instructions

1. 1In a medium saucepan, whisk together cornstarch, flour, and sugar until well combined.
2. 2Gradually add boiling water to the dry ingredients, whisking constantly to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens, about 2 minutes.
3. 3Remove from heat and stir in butter, egg yolks, lemon juice, and lemon rind until well combined.
4. 4Pour the custard filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the pastry is golden brown and the filling is set.
5. 5While the pie is baking, prepare the meringue. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
6. 6Remove the pie from the oven and let it cool slightly. Spread the meringue evenly over the top of the pie, making sure to seal the edges to the crust. Return the pie to the oven and bake for 5-10 minutes, or until the meringue is lightly browned.
7. 7Let the pie cool completely before serving. Store in the refrigerator.