Ingredients Jump to Instructions ↓

  1. 3 teaspoons grated lemon peel

  2. 6 tablespoons lemon juice

  3. 3/4 cup granulated sugar - divided use

  4. 1/2 cup all purpose flour

  5. 2 tablespoons cornstarch

  6. 1/2 teaspoon salt

  7. 2 1/4 cups water, boiling

  8. 3 large eggs

  9. 1 (9-inch) unbaked pie shell

Instructions Jump to Ingredients ↑

  1. In a double boiler, bring to a boil, grated lemon peel and lemon juice. Remove from the heat; do not strain. Combine 1/2 cup sugar, flour, cornstarch, and salt. Slowly add boiling water, stirring constantly. Cook until smooth, forming a mound when dropped from a spoon. Cover and cook for 15 minutes. Beat egg yolks with remaining sugar. Stir into the hot filling and return to the double boiler. Cook for 5 minutes, stirring occasionally. Add the lemon juice and lemon peel mixture; stirring well. Remove from the heat. When cool, spoon into a 9-inch unbaked pie shell. Top with a meringue from 3 stiffly beaten egg whites. Bake for 10 to 12 minutes at 375 °F (190 °C) , or until browned.


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