YUM. This is my favorite pie. I love lemon. Especially when my girlfriend Joanna brings me fresh Meyer one's from her tree. So tart and so delish!
1 pre-baked Pie Crust
7 TBSP cornstarch
1 TBSP flour
1 3/4 cups sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of 2 lemons
1 TBSP butter
1/4 tsp salt
1/2 cup unstrained lemon juice
5 egg whites, stiffly beaten
1/4 tsp salt
9 TBSP sugar
1/4 tsp lemon juice
Preheat oven to 300 degrees.
Sift together the cornstarch, flour and sugar into a large bowl.
Whisk in the boiling water, continue to stir until the mixture is smooth.
Cook the mixture in top of a double boiler for 5 minutes. Be sure the water in the double boiler is simmering before the 5 minute count begins.
Meanwhile, in another bowl, beat the egg yolks.
Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper) then slowly add the entire egg yolk mixture to the remaining hot mixture.
Stir in the grated lemon rind, butter, salt, and lemon juice.
Stir constantly, continuing to cook until the egg yolks become smooth and thick.
Pour the filling into the baked pie shell.
Let cool slightly.
Top with meringue while still warm, but not hot.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar 1 tablespoon at a time, and continue to whip until stiff peaks form. Add salt and lemon juice. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.