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Categories:Viewed: 21 - Published at: a year ago
Ingredients
- 1 1/2 c. sugar
- 7 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 c. water
- 3 eggs, separated
- 2 Tbsp. butter
- 1 tsp. grated lemon rind
- 1/3 c. lemon juice
Method
- Prepare pastry for 9-inch pastry shell. Reserve 6 tablespoons sugar for the meringue.
- Combine remaining sugar, cornstarch and salt in the top of a double boiler.
- Stir in water. Cook over boiling water until thickened, stirring constantly.
- Cover and cook 15 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks.
- Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water.
- Stir constantly. Add butter. Cool. Add 1 lemon rind and juice.
- Pour into baked shell. Cover with meringue made from egg whites (room temperature) and reserved sugar.
- Bake in a moderate oven at 325° for 15 minutes or until lightly browned.
