Classic Homemade Lemon Meringue Pie

Lemon Filling

1 x prepared pie dough shell (homemade or store-bought) 

2 C Sugar
4 Lg Eggs
1/4 C Butter, melted
1/4 C Cream
Zest of four lemons (or sub other citrus)
1/2 C lemon juice, freshly squeezed (or sub other citrus)
1 T AP Flour
1 T Semolina
1/4 t Salt

Combine all ingredients and pour into a par-baked pie shell. Bake at 350, for about 45 mins.

Start checking the pie at the half hour mark, it should be firm on the edges, with a little wobble in the center. Cool to room temp, chill.

Swiss Meringue Topping:

6 oz egg whites
12 oz sugar
1/2 vanilla bean, seeded

Combine ingredients in a stainless mixing bowl, place over and double boiler and heat to 160, whisking occasionally. Remove from heat and whip until stiff peaks form and the meringue is only slightly warm. Top chilled pie, torch if desired.