- 5 tablespoons [75 mL] cornstarch
- 1/4 teaspoon [1 mL] salt
- 1 cup [300 g] sugar
- 2 cups [500 mL] water
- 3 egg yolks, slightly beaten
- 6 tablespoons [90 mL] lemon juice
- 1 tablespoon [15 mL] grated lemon rind
- 1 tablespoon [15 g] butter
- 1 [9-inch / 23-cm] cooled golden pie crust
Meringue
- 3 egg whites
- 4 tablespoons [60 mL] icing sugar
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- Into a casserole, mix together cornstarch, salt and sugar.
- Slowly mix in water, then bring mixture to a boil; leave to boil for 1 minute.
- Into a bowl, lightly beat together beaten egg yolks, lemon juice and grated lemon rind.
- Mix a little of hot sugar mixture into beaten egg yolks mixture before beating egg yolks mixture into hot sugar mixture, until well mixed.
- Cook, stirring for a few minutes, until just thickening.
- Remove from heat; well mix in butter.
- Leave to cool slightly.
- Meanwhile, preheat oven to 300°F [150°C].
- Pour cooled mixture into cooled golden pie crust.
- Into a clean bowl, whip meringue egg whites until firm slowly mixing in icing sugar.
- Evenly spread meringue all over lemon filling making sure to well cover pie crust all around.
- Brown meringue into preheated oven for 15 minutes, until golden.
- Leave to cool completely, before serving.
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