This pie is lemon-licious, using fresh lemons for the lemon juice and zest.

Classic Lemon Meringue Pie

Bake empty pie crust according to package directions. Heat oven to 350 degrees.

Separate egg yolks from whites; set whites aside for meringue

For filling, combine 1-1/2 cups sugar, flour, cornstarch and salt in a medium saucepan. Gradually whisk in water. Cook and stir over medium-high heat until bubbly and thickened; reduce heat. Cook and stir for an additional 2 minutes; remove from heat.

In a small bowl, lightly beat egg yolks. Gradually stir about 1 cup of hot filling into yolks. Return yolk mixture to remaining filling. Bring to gentle boil; reduce heat and continue to cook 2 minutes.

Remove from heat and stir in butter and lemon zest; gently stir in lemon juice. Keep filling warm; prepare meringue for pie.

For meringue, place egg whites and cream of tartar in the bowl of a stand mixer fitted with whisk attachment. Beat until soft peaks form; gradually add remaining sugar and continue beating until stiff, glossy peaks form, about 4 minutes.

Pour warm filling into baked pie crust. Spread meringue over warm filling, spreading meringue to touch crust. Bake for 10 to 15 minutes or until meringue is golden. Cool completely before serving.