Lemon Meringue Pie

I used a frozen pie crust for this one, since I had it in the freezer.  For a meringue, preheat the oven to 400 degrees (F); let the crust sit out of the freezer for 10 minutes and the poke the crust all over the bottom and sides.  I didn't poke it enough at first and it ballooned up, so poke it more than you think.  Bake the crust at 400 for 10 minutes.

To make the lemon filling:
In a medium saucepan, whisk the following ingredients:
- 1 cup turbinado sugar
- 2 tablespoons pastry flour
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 1 1/2 cup water
- zest from 2 large lemons
- juice from two large lemons

Cook over medium-heat, stirring frequently, until boiling.
- Mix in 2 tablespoons butter

Seperate 4 large eggs.  Whisk the yolks together in a bowl and slowly add to the boiling sugar mixture.  Continue to stir until thick.  Remove from heat.

Whip the egg whites together in a bowl until frothy.  Gradually add 6 tablespoons of fine white sugar and continue to whip until stiff peaks form.

Pour the hot sugar/lemon mixture into the pie crust.

Spread the meringue over the filling, making sure that you get it to all of the edges of the crust.

Bake at 350 degrees for 10 minutes, until the meringue is golden brown.

It was pretty jiggly when I pulled it out of the oven, but let it sit undisturbed for at least an hour to cool.  Different recipes online prescribe that you keep it away from drafts and fans, so the meringue doesn't fall.  I put it in the cupboard.

It didn't stay there long...