Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3.5 tablespoons cornstarch
• .25 teaspoon salt
• 1 cups whole milk
• .5 cups water
• juice of as many etrogs as possible plus lemons to get to .5 cups
• 1Tbs etrog zest
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) graham cracker pie crust
• 4 egg whites
• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. — make this first so it cooks a little when contacting hot custard. this will prevent ‘weeping’.

3. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk/water (slowly to avoid lumps), 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 1/2 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 shell.
4. Spread meringue over pie, sealing the edges at the crust.
5. Bake in preheated oven for 10-12 minutes, or until meringue is golden brown.

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