Lemon Meringue Pie

Make 1/2 recipe pie dough/crust, bake at 350 for 20 minutes until almost done.

LEMON FILLING:

Medium saucepan, whisk together:

1 1/4c sugar

2 tbsp flour

3 1/2 tbsp corn starch

1/4 tsp salt

Stir in:

1 1/2c water

2 oz of lemon juice 1 1/2 teaspoons of lemon extract - without the lemon extract it won't have a strong lemon flavor

Cook over medium-high heat, stir constantly, until boiling, then

stir in 2 tbsp butter

Gradually whisk half of this hot mix into a bowl of 4 beaten egg yolks

Whisk all of that back into saucepan

Bring to boil and cook until thick (or lower heat for about 15 minutes)

Remove from heat, pour into baked pie crust

MERINGUE:

In stand mixer whisk 4 egg whites until foamy

Add 1/2 tsp cream of tartar, 1/2 tsp vanilla extract

Add 6 tbsp fine sugar

Whisk for about 15 minutes
(Next time I would DOUBLE this amount of meringue)

Bake at 350 for 10 minutes