Unfailing Lemon Meringue Pie Recipe

Preheat the oven to 180°C. Bake the dough for 10 minutes in a 23 cm diameter mold, making sure to place parchment paper and dry beans at the bottom of the mold to prevent the dough from rising.

Remove the dough from the oven. Take out the dry beans and parchment paper, and put it back in the oven for 10 minutes.

Prepare the cream by mixing in a saucepan the flour, cornstarch, 1 cup of sugar, lemon juice, and water. Bring to a boil over low heat. The mixture should thicken. Once done, add the butter and 6 egg yolks. Mix well and set aside.

Prepare the meringue by whipping the 6 egg whites until stiff peaks form. Gradually add the last cup of sugar.

To finish, increase the oven temperature to 210°C. In the bottom of the pie dish, spread the lemon cream, and top with meringue. Create peaks with a knife. Return to the oven for 5 minutes to brown.