Lemon Pie - cooking recipe

Ingredients
    3 Tbsp cornstarch
    1 1/4 c. sugar
    1/4 c. lemon juice
    1 Tbsp grated lemon rind
    3 eggs, separated
    1 1/2 c. boiling water
    1 9 inch baked pie shell
    6 Tbsp sugar
Preparation
    Combine
    corn starch, 1 1/4 c. sugar, lemon juice and lemon rind. Beat egg yolks, add to cream corn starch mixture. Gradually add boiling water. Heat to boiling over direct heat and then boil gently
    4 minutes, stirring constantly. Pour into pie shell. Beat egg whites until stiff but not dry. Gradually beat in the 6 Tbsp sugar. Spread meringue over top of pie, carefully sealing in all the filling by spreading meringue to touch all edges of crust. Bake in hot oven, 425\u00b0 4 to 5 minutes or until browned. Cool on a cake rack away from drafts. Serve cold. Makes 1
    8 inch pie.

Leave a comment