Mom's Lemon Meringue Pie

Step 1: Preheat oven to 425 degrees. Pie shell should already be baked using a crust guard and cooled.

Step 2: In heavy saucepan, whisk together the flour, cornstarch, sugar and salt. Add boiling water gradually, whisking continually. Cook for about 3 minutes at medium-high heat, until thick and clear, whisking continually. There should be no lumps.

Step 3: Beat egg yolks in small bowl with a fork. Temper eggs by stirring in a spoon of the hot liquid, repeating a few times. Then whisk the egg yolks to hot mixture in saucepan, cooking for 2 more minutes, whisking continually.

Step 4: Remove from heat, add lemon juice, butter and lemon rind, stirring until butter melted. Pour into pie shell and cool.

Step 5: Meringue:

Step 6: Using wire beaters, beat egg whites, water and baking powder til stiff peaks form. Test with a fork, if fork stands up, egg whites are stiff enough. Add sugar, a little at a time with mixer on lowest setting, then whip again until stiff.

Step 7: Spread onto pie, making sure crust is completely covered and sealed at pastry edge to prevent weeping. Be careful not to pile on so much that your pie keeper won't close. You can always bake the extra meringue in a ramekin along with the pie.

Step 8: Bake pie 5-7 minutes, or until meringue turns golden. Cool completely on wire rack.

Step 9: Note to family: this is my meringue recipe. Mom's called for adding 1/3 cup sugar to the egg whites, no water or baking powder.