Worthy of a royal Alderaanian banquet, this sweet and tangy pie will please any princess!

Ingredients

1 Cold as Hoth Butter Crust, baked for 10 minutes at 350 F (177 C)

 For the filling

1 Cup sugar

2 Tablespoons flour

3 Tablespoons cornstarch

pinch of salt

zest of 3 lemons

juice of 3 lemons

1/2 teaspoon lemon extract (optional)

1 Cup water

2 Tablespoons butter

4 eggs  yolks

For the Meringue

4 egg whites

1/4 teaspoon cream of tartar

4 Tablespoons sugar

1/4 teaspoon pure vanilla extract

 

Directions

For the filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Then add lemon juice and zest, as well as the optional lemon extract. Cook over medium-high heat, stirring frequently, until the mixture begins to hit the 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. Slowly add up to one cup of water until filling is the consistency of pudding. Remove from heat. Pour filling into baked crust while still piping hot.

Preheat oven to 350 F (177C)

For the meringue: In a stand mixer or using an electric mixer and a large glass or stainless steel bowl, whip the egg whites until foamy. Add the cream of tartar and keep whipping for another minute. Then sugar gradually, just a little at a time, as you continue to whip. Add vanilla and keep whipping until stiff peaks form.

Spread meringue over the hot pie, sealing the edges at the crust with a spoon so it does not shrink when baking.

Place pie on a cookie sheet lined with parchment paper and bake for 10 minutes. If you desire more browning of the meringue, you may switch the over to broil and toast the top for about a minute (but watch you don’t burn it!) Cool for at least an hour, refrigerate loosely covered with aluminum foil up to three days.

Adapted from Grandma’s Lemon Meringue Pie and Dish up Delish