Yield: 1 Servings
|2 cups||Water, boiling|
|½||Lemon, grated rind of|
|1||Lemon, juice of|
|3 tablespoons||Powdered sugar|
Mix the cornstarch and sugar together and slowly add the boiling water, stirring constantly. Cook until mixture thickens. Remove from the fire and add the beaten egg yolks and butter, lemon rind and juice. Cook about 1 minute. Line one large deep pie pan with pastry, prick the bottom with a fork and bake at 450-F for 20 minutes. Remove from fire and fill with the cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp powdered sugar when soft peaks form. Continue beating until stiff peaks form. Spread meringue on pie. Cover pie and return to the oven, reduce heat to 325-F and brown the meringue.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.