Coconut Lemon Pie - cooking recipe

Ingredients

1 (9-inch) pie shell
4 large eggs, separated
1/2 c. fresh lemon juice
1 1/4 c. sugar
5 Tbsp. cornstarch
1/2 tsp. salt
1 1/2 c. boiling water
1 Tbsp. grated lemon rind
2 Tbsp. butter
1/4 c. coconut
1/2 c. sugar

Preparation

Combine egg yolks and lemon juice; set aside.
In a heavy saucepan, combine sugar, cornstarch and salt.
Add boiling water, stirring constantly.
Cook over medium heat; bring to a boil. Turn heat down to low; cook, stirring, for 2 more minutes.
Remove from heat.
Stir in rind, butter and coconut.
Pour into pie shell.