Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs; separated |
¼ cup | Fresh lemon juice |
1 tablespoon | Lemon zest; grated |
3 tablespoons | All-purpose flour |
1 cup | Sugar |
2 tablespoons | Butter |
1¼ cup | Boiling water |
1 \N | 9 inch pie crust |
3 tablespoons | Sugar |
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar.
Spread over filling. Bake at 450 degrees until meringue is browned.
Recipe By : Elizabeth Powell Posted to FOODWINE Digest 20 October 96 Date: Mon, 21 Oct 1996 06:37:40 -0500 From: Ellen Court <CourtMoss@...>