Jessica's Lemon Meringue Pie Filling

Filling:
1 c. sugar
2 T. flour
4 T. cornstarch
1/4 t. salt
1 1/4 c. water
1/2 c. lemons (usually 3)
lemon zest...I usually zest 1-2 of the lemons before squeezing
4 egg yolks, beaten
2 T. butter

Meringue:
4 egg whites
6 T. white sugar

Directions:
(with this recipe, it goes really fast, so have all ingredients ready before you start!)In a saucepan, combine 1 c. sugar, flour, cornstarch, salt. Mix in water, juice and zest. Cook over medium high, stirring often, until is boils. Stir in butter. Place egg yolks in small bowl and gradually whisk in 1/2 c. hot sugar mixture. Whisk this mixture back into your saucepan. Bring to a boil, stirring constantly until thick. Pour filling into a baked shell.

Then whip egg whites until very stiff (you cannot get a stiff egg white if any fats--like egg yolk--come into contact with the whites, so be very careful and rinse beater extremely well, if you've used it for anything else.). Add the 6 T. of sugar while you are beating the whites. Place on top of filling, sealing edges and making the meringue stand up in foamy waves (everyone is very impressed with this!). Bake at 350 degrees for 10 minutes, until the meringue begins to brown.