MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: World's Best Lemon Meringue Pie
 Categories: Pies, Pastry, Citrus
      Yield: 6 servings
 
           Dough for single-crust pie:
      1 c  Sugar
    1/4 c  Corn starch
      3 tb A-P flour
    1/4 ts Salt
      2 c  Water
      3 lg Egg yolks; beaten
      1 tb Butter
    1/4 c  Lemon juice
      1 ts Lemon zest; grated

MMMMM--------------------------MERINGUE-------------------------------
      3 lg Egg whites; room temperature
    1/4 ts Salt
    1/2 c  Sugar
 
  On a lightly floured surface, roll dough to a 1/8" thick circle;
  transfer to a 9" pie plate. Trim to 1/2" beyond rim of plate; flute
  edge. Refrigerate 30 minutes.
  
  Set oven @ 425°F/218°C.
  
  Line crust with a double thickness of foil. Fill with pie weights,
  dried beans or uncooked rice. Bake on a lower oven rack until edge
  is golden brown, 20-25 minutes. Remove foil and weights; bake until
  bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  Reduce oven setting to 350°F.
  
  In a medium saucepan, combine sugar, corn starch, 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 @ 350°F/175°C until meringue is
  golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.
  
  Recipe by Phyllis Kirsling, Junction City, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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