* 2 c Water boiling
* 2 tbsp Cornstarch
* 1 c Sugar
* 1/2 ea Lemon grated rind of
* 1 ea Lemon juice of
* 2 ea Egg separated
* 1 tbsp Butter
* 1 x pastry
* 3 tbsp Powdered sugar
For: 1 serving
Mix the cornstarch and sugar together and slowly add the boiling water
stirring constantly. Cook until mixture thickens.
Remove from the fire and add the beaten egg yolks and butter lemon rind
and juice. Cook about 1 minute.
Line one large deep pie pan with pastry prick the bottom with a fork
and bake at 450°F for 20 minutes. Remove from fire and fill with
the cooled lemon filling.
Beat the egg whites gradually adding about 3 tablespoons powdered sugar
when soft peaks form. Continue beating until stiff peaks form. Spread
meringue on pie. Cover pie and return to the oven reduce heat to 325°F
and brown the meringue.