Mile High Lemon Meringue Pie

• Bake Pie Crust according to your favorite recipe or box instructions.
• Combine sugar, cornstarch, flour, and salt in a medium saucepan. Slowly stir in water. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Remove from heat.
• Beat egg yolks, gradually add ONE cup of the hot mixture to the egg yolks to temper them.
• Stir egg mixture back into the mixture in the saucepan. Add butter, lemon juice, and lemon zest. Cook over low heat for 3 minutes, or until thick, stirring constantly.
• Pour filling into the cooled pie shell and set aside to cool while you make the meringue.

Meringue

• Place room temperature egg whites and cream of tartar in mixing bowl with whisk attachment. Whip until foamy white. Gradually add sugar and continue whipping until meringue forms stiff peaks and is glossy.
• Spoon meringue over pie filling using a spatula to form small uniform peaks. Make sure Meringue is touching the pie shell to seal it to the edges. This will prevent shrinking during baking.
• Bake in preheated 425° oven for 3-5 minutes. Turn pie as needed for uniform browning.
• Cool to room temperature and refrigerate for 4 hours or over night for filling to set.