• Preheat oven to 350℉
• Prick sides and bottom of uncooked pie shell with a fork to vent.
• Bake uncooked pie shell in oven for 5 to 10 minutes, or until golden brown. Do not over-cook pie shell.
• Remove cooked pie shell from oven and set aside.
• Keep oven heated on at 350℉

Pie Filling:

• In a sauce pan, whisk together 1 cup of granulated sugar, infused sugar (if using this infusion method), baking flour, cornstarch, infused maltodextrin powder (if using this infusion method) and salt.
• Stir in water, lemon juice and lemon zest.
• Cook over medium-high heat, stirring frequently until mixture comes to a boil.
• Stir in butter and bring stove top heat to low.
• In a small mixing bowl, whisk egg yolks until well beaten.
• Slowly and gradually, in a thin stream, pour in ½ cup of hot sugar mixture while continuing to mix the egg yolks.
• Once incorporated together, pour bowl of egg yolk + lemon sugar mixture back into sauce pan mixture.
• Bring saucepan mixture to a boil and continue to cook until thick.
• Remove from heat.
• Pour lemon filling into baked pastry shell.

Meringue Topping

• In a large glass or metal bowl, whip egg whites until foamy.
• While whipping, gradually and slowly, pour in a thin stream, 6 TBS of granulated sugar and infused granulated sugar, if using this infusion method.
• Continue to whip until stiff peaks form.
• Spread whipped egg whites over lemon pie, sealing the edges at the crust.
• Place pie back into oven and bake for 10 minutes or until meringue peaks turn golden brown.
• Allow to cool.
• Store in refrigerator until ready to serve.