Why are corn flour and plain used in lemon meringue pie?

Cornstarch and all-purpose flour are both used in lemon meringue pie, but for different reasons:

* Cornstarch: This is the primary thickener for the lemon filling. It creates a smooth, silky texture and prevents the filling from becoming runny.

* All-purpose flour: This is added to the meringue, often in a small amount. It helps to stabilize the meringue, giving it a more stable structure and preventing it from collapsing.

Let me know if you have any other questions!