1 cup of white sugar
2 tablespoons of all-purpose flour
3 tablespoons of cornstarch
1/4 teaspoon salt
1 1/2 cups of water
2 lemons, in juice and with peel.
2 tablespoons of butter
4 egg yolks, beaten
1 (9-inch) pie crust, baked
4 egg whites
6 tablespoons of white sugar
Preheat the oven to 350 degrees
To make the lemon filling: In a medium saucepan, whisk together one cup of sugar, flour, cornstarch and salt. Add water, lemon juice and lemon peel. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Add butter. Place the egg yolks in a small bowl and gradually beat in half a cup of the hot sugar mixture. Reassemble the egg yolk mixture with the remaining sugar mixture. Bring to a boil and continue cooking while stirring constantly until thickened. Remove from heat. Pour the filling into the shell of the baked dough.
To make meringue: In a large glass or metal bowl, beat the egg whites until they foam. Gradually add sugar and continue beating until stiff peaks form. Spread the meringue over the cake, sealing the edges in the crust.
Bake in a preheated oven for 10 minutes, or until the meringue is golden brown.