Category: Desserts - Pies, Tarts, Turnovers & Pastries

  Date Posted: 10/3/2009

  Author: {Unknown}

  Hits: 379

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  Prep Time:

  Total Time:

  Serves: makes 1 pie

6 Tbsp. lemon juice
3/4 cup sugar
1/2 cup flour
2 Tbsp. cornstarch
1/2 tsp. salt
2 1/4 cups boiling water
3 eggs, separated
1/4 cup sugar

1. Bring water to boil in covered double boiler base.

2. Squeeze lemons and remove seeds, but do not strain, to get lemon juice.

3. Combine sugar, flour, cornstarch and salt in double boiler.

4. Slowly add boiling water, stirring constantly to keep smooth.

5. Cook over boiling water, until smooth and thick enough to mound when dropped from a spoon, stirring constantly.

6. Cover. Cook 15 minutes.

7. Separate eggs into 2 bowls.

8. Set whites aside.

9. Beat yolks with sugar

10. Gradually stir in hot filling. When thoroughly combined, return to double boiler. Place over boiling water again and cook 5 minutes stirring occasionally.

11. Add lemon juice and mix well.

12. Remove at once from heat. Cool. When filling is thoroughly cool, spoon into cooked shell.

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