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" Aunt Liddy’s Lemon Meringue Pie 1 pie crust, baked (Aunt Liddy buys hers already made, but shhh . . . don’t tell anyone) 1 cup granulated sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch ¼ teaspoon salt 1 cup water 2 lemons, zested and juiced ½ cup limoncello 2 tablespoons salted butter 5 egg yolks, beaten 5 egg whites 6 tablespoons sugar Preheat oven to 350°F. To make lemon filling: In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, zest and juice from the lemons, and limoncello. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot mixture, then whisk the egg yolks back into the remaining filling mixture. Bring to a boil and continue to cook while stirring constantly until it thickens. Remove from heat and pour into baked pie crust. To make meringue: In a large glass or metal bowl, whip room-temperature egg whites until foamy. Add 1 tablespoon of sugar at a time and continue to whip until stiff peaks form. Spread meringue over the pie, sealing edges. Bake for 10 minutes or until the meringue is golden brown. "
― Carolyn Brown , The Bluebonnet Battle