Pie has to be one of my favorites. I have to admit though that I usually add just a bit
more juice than the recipe calls for. Be careful to whisk the filling well while cooking
to avoid scorching or scrambling the eggs.
Preparation Time: 1 Hour Serving Size: 8
- (1) 9 inch pie crust, baked
- 1 1/2 cups water, heated
- 1/4 cup cornstarch
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 eggs, separated
- 6 tablespoons sugar
Heat oven to 425°. Heat water in a small saucepan to a
gentle boil while combining cornstarch, sugar, lemon juice and zest in a medium saucepan.
Add beaten egg yolks to the medium saucepan and stir. Gradually add boiling water
while whisking. Heat to
boiling over direct heat. Boil gently for 1 minute, stirring constantly. Pour into
shell. Beat egg whites in a clean bowl until foamy. Gradually add 6 tablespoons of sugar,
one tablespoon at a time. Beat until stiff. Spread meringue over lemon curd
to seal the edges. Bake 4-5 minutes until
meringue turns golden brown.