Ingredients

  • 6 tbsp cornstarch
  • 4 tsp salt
  • 1 C sugar, divided
  • 2 C water
  • 3 egg yolks, unbeaten
  • 2 tbsp butter
  • 2 tsp lemon rind, grated
  • 5 tbsp lemon juice
  • 3 egg whites
  • 6 tbsp sugar
  • 1 pre-baked pie shell

Instructions

  1. Preheat oven to 325 degrees. Combine cornstarch, salt and 1⁄2 cup sugar in top of double boiler. Add water. Cook over boiling water until thick, stirring constantly. Cook covered for 10 minutes.

  2. Combine egg yolks and 1/2 cup sugar in bowl. Spoon a little of hot mixture into egg mixture. Quickly pour back, stirring constantly for two minutes.

  3. Remove from water. Stir in butter, lemon rind and lemon juice. Cool to room temperature without stirring. Pour into baked pie shell.

  4. For Merinque: Beat egg whites with electric mixer until foamy and just stiff enough to hold a peak. Sprinkle with sugar (one teaspoon at a time). Beat after each teaspoon of sugar until glossy. Pile lightly on pie from edge to center.

  5. Bake for 15 to 20 minutes.

  6. “A good summertime pie!”