World’s Best Lemon Pie

Ingredients – Dough for single-crust pie – 1 cup sugar – 1/4 cup cornstarch – 3 tablespoons all-purpose flour – 1/4 teaspoon salt – 2 cups water – 3 large egg yolks, beaten

– 1 tablespoon butter – 1/4 cup lemon juice – 1 teaspoon grated lemon zest – MERINGUE: – 3 large egg whites, room temperature – 1/4 teaspoon salt – 1/2 cup sugar

Directions On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. Bake on a lower rack until border is golden brown, 20–25 minutes. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown. Wire-rack cool. Turn down oven to 350°.



In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat.

Gradually stir 1 cup hot mixture into egg yolks; return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pie crust.

In a bowl, beat egg whites and salt until stiff (but not dry) peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edge to crust. Bake at 350° until meringue is golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.