1. First bake your favorite piecrust I just used the one on the crisco can
2 cups of flour
2/3 cup of crisco
1 tsp salt
4-6 tablespoons of water.
roll out the dough and bake (tip: poke holes on the bottom of the crust with a fork to keep it from forming a big bubble on the bottom) set aside ald let cool.
Now start making your filling.
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 I just used real lemon juice
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
1 pinch of cream of tarter
1.Preheat oven to 350 degrees F (175 degrees C).
2.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.
3.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 (use a mixer it will save you time and energy!!!). Spread meringue over pie, sealing the edges at the crust. (this part is very important if you don't cover the edges with the meringue it will shrink and your meringe will not look pretty)
4.Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Allow pie to cool completely before serving.