- 25 mins
- 40 mins
Ingredients
- 3 large eggs
- 1 1/2 cups sugar
- 7 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups hot water
- 2 tablespoons butter
- 1 teaspoon grated lemon rind
- 1/2 cup lemon juice
- Baked 9" pie shell
- Meringue
Preparation
Step 1
Separate eggs while cold, putting whites into large bowl of mixer (reserve at room temperature for meringue). Put yolks in small bowl and beat slightly; set aside. In heavy medium saucepan stir together sugar, cornstarch, and salt. Stir in the hot water until smooth. Bring to a boil, stirring constantly. Reduce heat and let bubble 8 minutes, stirring constantly. Remove from heat. Stir several spoonfuls of hot mixture into yolks, mixing thoroughly. Then stir yolks into cornstarch mixture in saucepan. Stir over medium heat 5 minutes; remove from heat. Stir in butter and lemon rind. Stir in lemon juice in fourths; mix until smooth. Cool thoroughly at room temperature. Spread filling in pie shell. Spread meringue on filling, making certain it touches crust at all points. Bake in preheated 350° F. oven 12 minutes, or until lightly browned. Cool in draft-free place 2 or 3 hours before cutting.
Meringue
In small saucepan blend 1 tablespoon cornstarch with 2 tablespoons cold water. Stir in 1/2 cup boiling water. Bring to boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside and cool to room temperature. Add 1 teaspoon lemon juice to 3 egg whites (reserved from filling) and beat until soft beaks form. Gradually add 6 tablespoons sugar, beating well after each addition. Continue beating until stiff peaks form. Beat in cornstarch mixture until blended.
Note: Pie is best not refrigerated before serving, but refrigerate if keeping more than 3 hours, or if any is leftover.