Preparation

• Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
• To make the lemon filling: Whisk sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
• Place egg yolks in a small bowl and gradually whisk in ½ 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. Remove from heat; pour filling into baked pastry crust.
• To make the meringue topping: Beat egg whites in a bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue.
• Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes.
• Serve and enjoy!