Grandma’s Lemon Meringue Pie

In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Add the water and stir well.
Cook over medium heat, constantly stirring until the mixture thickens and begins to boil.
Once thickened, remove from heat. Stir in the lemon juice, zest, and butter until the butter melts and the mixture is smooth.
Slowly add a little bit of the hot mixture into the beaten egg yolks to temper them (this prevents the eggs from curdling), then gradually pour the egg yolks back into the saucepan.
Return to the heat and cook for another 2 minutes, stirring constantly until the filling is thickened.
Remove from the heat and pour the filling into the baked pie crust.
Make the Meringue:

In a clean, dry mixing bowl, beat the egg whites on medium-high speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy.
Assemble the Pie:

Spread the meringue evenly over the hot lemon filling, making sure to seal the edges of the meringue to the crust to prevent shrinking.
Use a spatula to create peaks in the meringue for a decorative look.
Bake the Pie:

Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the meringue is golden brown.
Cool and Serve:

Allow the pie to cool at room temperature for about 1 hour. Then refrigerate for at least 3 hours before serving to ensure the filling sets properly.
Tips:
Make sure your meringue is whipped to stiff peaks for the best texture.
To prevent a soggy bottom crust, you can brush the crust with a thin layer of beaten egg white before baking.
If you have leftovers, store the pie in the fridge for up to 3 days.
Enjoy this delightful, refreshing dessert with its perfect balance of sweet, tart, and fluffy goodness!