Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 3 to 5 tablespoons cold water
- 3 egg yolks, lightly beaten
- 2 1/4 cups hot water
- 1 3/4 cups plus 3 tablespoons sugar
- Juice of 1 1/2 lemons
- Grated zest of 1 1/2 lemons
- 1 tablespoon butter
- 1/2 recipe pie pastry
- 1 recipe meringue
Preparation
Step 1
In a small bowl, stir together the cornstarch, flour and enough cold water to make a smooth paste. Place the egg yolks in a separate bowl.
Bring the hot water, sugar, 1 teaspoon of the lemon juice, and 1 teaspoon of the lemon zest to a boil in the top of a double boiler set over boiling water. Stir in the cornstarch mixture and cook, stirring constantly, for about 15 minutes until smooth and thick. Whisk a little of the hot lemon mixture into the egg yolks into the double boiler. Cook, stirring constantly, for 10 to 15 minutes, until thickened. Remove from the heat and stir in the remaining lemon juice and lemon zest, and the butter. Set aside to cool completely, stirring occasionally.
Pour the filling into the crust. Top with the meringue. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Serve at room temperature or chilled.