Lemon Meringue Pie 2

Lemon Meringue Pie
Yields 1
From scratch or from the can, this is a great pie !! I am going to give you 2 recipes, one from scratch and the other using can filling.
  1. Scratch Filling
  2. Pie shell, 9 inch 1 ea
  3. Sugar 1-1/2 cup
  4. Flour 3 Tbsp.
  5. Cornstarch 3 Tbsp.
  6. Water 1-1/2 cups
  7. Salt 1/4 tsp
  8. Egg yolks 3 each
  9. Butter 2 Tbsp
  10. Lemon juice & zest 2 lemons
  11. or
  12. 2 cans lemon filling
  13. Meringue
  14. Egg whites, room temperature 3 each
  15. Cream of tartar 1/2 tsp
  16. Sugar, granulated 6 Tbsp
  1. Pre-bake pie crust; set aside. Combine sugar, flour, cornstarch, and dash of salt in medium sauce pan. Gradually stir 1-1/2 cups water. Cook, stirring constantly, over medium high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Beat eggs yolks slightly. Gradually stir 1 cup of hot filling into the yolks. Return the mixture to the sauce pan and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently.