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
- 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.
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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.
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Remove from water. Stir in butter, lemon rind and lemon juice. Cool to room temperature without stirring. Pour into baked pie shell.
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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.
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Bake for 15 to 20 minutes.
- “A good summertime pie!”