Submitted by Amy York
1 pastry crust for a 9″ pie
2 to 4 large lemons
1 ¾ cups sugar
¾ cup cornstarch
¼ tsp salt
6 egg yolks (save whites)
2 Tbsp unsalted butter, cut up
Meringue:
6 egg whites
½ tsp cream of tartar
½ cup sugar
Heat oven to 425°. Fit pastry into a 9″ pie plate. Roll dough under and crimp for fluted edge. Prick crust with fork. Line with foil; fill foil with dried beans or pie weights. Bake at 425° for 12 minutes. Remove foil and beans. Bake 8 minutes or until golden.
Grate 2 Tbsp rind; set aside. Squeeze ¾ cup juice from lemons. Mix sugar, cornstarch, salt in saucepan. Stir in 2 ¼ cups water, lemon juice. Cook over medium heat, stirring, 15 to 20 minutes or until thickened and bubbly. Cook another 2 to 3 minutes, stirring. Remove from heat. Beat yolks lightly in bowl. Stir ½ cup hot lemon mixture into yolks, then stir yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring, 1 minute (don’t overcook). Off heat, add butter and grated lemon rind. Pour into baked crust. Reduce oven temperature to 325°. Beat egg whites and cream of tartar in large bowl until foamy. On high speed, beat in sugar, one Tbsp at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal. Swirl into peaks. Bake on lower rack at 325° for 25 to 30 minutes. Cool on rack up to 2 hours. Refrigerate at least one hour before slicing.
Family Recipe Tree 