1. Preheat oven to 350 degrees
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Then please cook over medium-high heat and stir frequently until mixture comes to a boil. Stir in butter. Pick a small bowl and place in egg yolks and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Once done, bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: Make sure to whip egg whites in a large glass or metal bowl, until foamy then gradually add sugar, whipping constantly until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Lentil Kofta with White Sauce and Hot Sauce
Strawberry Trifle/Cheesecake Trifle Recipe:
I could eat this every day and not get bored. It’s just that amazing
Collard Greens Recipe
Wild Boar Leg with Honey and Mustard: A Gourmet and Authentic Recipe
Hamburger Potato Casserole
Brought this out as a party appetizer, and everyone ate at least 4!
Nana used to make these by the dozen, and freeze them for later!
Pink Grapefruit Dessert Bars: A Refreshing Citrus Treat
