Lemon Meringue Pie

Preheat oven to 325° F.

Combine sugar, flour, cornstarch, and salt in a medium saucepan and stir to combine. Add water, lemon juice and zest and stir to combine. Place saucepan over medium heat, continue stirring until mixture comes to a boil. Reduce heat to low and stir in butter.

When butter has melted. Add 2/3 cup of flour mixture to egg yolks. Stir slowly to combine.

Add yolk mixture back to saucepan and continue to stir over low heat until mixture comes to a boil; about 10 minutes. Mixture will be thick. Transfer mixture to baked pie crust. Evenly spread with a spatula. Set aside.

Place egg whites in a cold metal or glass bowl. Mix on high speed with a hand mixer until whites become foamy; about 2 minutes. Slowly add sugar and continue to mix until stiff peaks form; about 8 minutes. Evenly spread meringue over pie filling, covering completely. Make swirls or peaks with spatula for fun design.

Bake for 30-32 minutes or until meringue is golden brown. Let cool for 1 hour then refrigerate for at least 2 hours. Serve.