Grandpa Neal’s favorite pie, so it pretty quickly was added to the permanent Piemageddon list.
Preheat oven to 175.
Have prebaked pie crust ready.
Lemon filling:
In medium saucepan, whisk together:
225 ml sugar
30 ml flour
45 ml cornstarch
2 ml salt
Stir in:
350 ml water
Juice and zest of 2 lemons
Cook over medium high heat, stirring frequently, until mixture comes to a boil.
Stir in:
30 ml butter
In separate bowl:
4 egg yolks
Gradually whisk in 125 ml hot lemon mixture to temper egg yolks. Once combined, whisk egg yolk mixture back into lemon mixture. Bring back to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling in baked pie crust.
Meringue:
Whip 4 egg whites until foamy.
Add:
90 ml sugar
Gradually add sugar to egg whites and continue to whip until stiff peaks form. Spread meringue over lemon filling, sealing the edges at the crust.
Bake in preheated oven for 10 minutes or until meringue is golden brown.