Lemon Meringue Pie Is Thickened With Cornstarch And Flour In Addition To Egg Yolks

Start by making the Lemon Meringue Pie: first sieve the flour and a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing. Then add the butter and lard, cut into smallish lumps, and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean. Then pop the pastry into a plastic bag and let it rest in the refrigerator for 30 minutes.

Lemon Filling:
　　1 cup sugar
　　1/4 cup cornstarch
　　1/8 teaspoon salt
　　6 large egg yolks
　　1 1/2 cups water
　　1 tablespoon lemon zest
　　1/2 cup lemon juice (fresh from 2 - 3 lemons)
　　2 tablespoons unsalted butter
　　
Merigue:
　　3 egg whites
　　1/2 tsp vanilla
　　1/4 tsp cream of tartar
　　6 tblsp sugar

In sauce pan, mix 1/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
　　
Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.
　　
Directions:
　　
Preheat oven to 350 degrees F (175 degrees C).
　　
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.
　　
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. Spread meringue over pie, sealing the edges at the crust.
　　
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
　　
Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.
　　
Do not use plastic bowl, plastic holds oil and will cause the merigue to not be as stiff.
　　
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degress for 12 to 15 minutes, or till meringue is golden. Cool.