1 10-Inch Graham Cracker Pie
-Crust Or Baked Pie Crust
2 1/4 c Sugar
1/3 c Cornstarch
1/3 c Flour
1/4 ts Salt
2 c Boiling water
6 md Eggs separated
3/4 c Fresh lemon juice
1 md Lemon Zested ( Rind Grated)
2 tb Butter
Additional Sugar For
-Sprinkling
1. Preheat oven to 375
2. In a large mixing bowl lightly beat the egg yolks, lemon juice, and
rind.
3. Into a saucepan shift together 1 1/2 cups of the sugar, the cornstarch,
flour, and salt. Set the pan over very low heat and gradually add the
boiling water stirring constantly until the mixture thickens.
4. Stir the flour, cornstarch, and water mixture into the egg mixture a
little at a time.
5. Pour back into pan the saucepan, and cook again over medium to high heat
until mixture thickens to a point that the bottom of the pan is visible
when a wooden spoon is pulled across the bottom.
6. Remove from heat, blend in the butter. Let the filling cool until luke
warm.
7. Spread filling into a 10 inch graham cracker or 10 inch baked pie shell.
8. In a mixing bowl beat the egg whites until soft peaks form, add the
remaining 3/4 cup sugar 1/4 cup at a time, continuing to beat until stiff
peaks form.
9. Spread meringue over top of pie insuring it touches the edge of the
crust all the way around the pie.
10. Set the pan in the oven and cook 25 minutes or until the meringue is
delicately browned.
11. Let pie cool before serving.
HINT: After meringue is spread on pie, take a spatula and lay it on the
meringue and lift it straight up. Do this all over the pie to form
decorative peaks. If you sprinkle it with sugar the cooked pie will have
pretty little brown droplets formed by the melted sugar. If you use
confectioner’s sugar add 2 Tsp vanilla
NOTES : If you like the tangy taste of lemon you’ll love this pie.
Yields
8 Servings