lemon meringue pie

1 cup white sugar
1 TBS potato starch
3 TBS tapioca starch
1/4 tsp salt
1 1/2 cup water
2-3 large lemons (3/4 cup juice, 1 1/2 TBS zest)
2 TBS butter or 1 TBS ghee
4 egg yokes, beaten
4 egg whites (room temp)
1 pie crust (baked)
3 TBS powdered sugar (Maple sugar)
1 tsp vanilla
1 TBS lemon juice

Preheat oven to 350F. Bake pre-made pie crust per package instruction.

Make meringue first: beat egg whites until foamy. Add powdered sugar, vanilla and 1 TBS lemon juice, slowly. Beat until stiff. Cover and refridgerate.

Make lemon filling: Wisk sugar, potato and tapioca starches and salt. Stir in water, lemon zest. Cook, stirring frequently until it boils. Add ghee. Place egg yokes in a small bowl and whisk in 1/2 cup hot sugar mixture. Add the egg yokes back into the main sugar mixture. Pour hot filling into pie shell and immediately add meringue. Make sure to spread it to the edge to seal the filling in. Bake for 10 min. or until golden. Allow to cool 3 hours on a wire rack on counter. Place in fridge uncovered 6 hours. Serve or cover with cling wrap and keep in fridge longer.