“This may be a terribly fun direction to follow, as a result of gran makes it sweet and straightforward. This pie is thickened with amylum and flour additionally to egg yolks, and contains no milk.”
- 1 Cup white sugar
- 2 Tablespoons all-purpose flour
- 3 Tablespoons cornstarch
- 1/4 Teaspoon salt
- 1 1/2 Cups water
- 2 Lemons, juiced and zested
- 2 Tablespoons butter
- 4 Egg yolks, beaten
- 1 (9 inch) Pie crust, baked
- 4 Egg whites
1-Preheat oven to 350 degrees F (175 degrees C).
2-To Make Lemon Filling: in an exceedingly medium pan, whisk along one cup sugar, flour, cornstarch, and salt. Stir in water, juice and lemon rind. Cook over medium-high heat, stirring oftentimes, till mixture involves a boil. Stir in butter. Place egg yolks in an exceedingly little bowl and bit by bit whisk in 1/2 cup of hot sugar mixture. Whisk fixings mixture back to remaining sugar mixture. wake a boil and still cook whereas stirring perpetually till thick. take away from heat. Pour filling into baked pastry shell
3-To Make Meringue: during a giant glass or metal bowl, whip egg whites till foamy. Add sugar bit by bit, and still whip till stiff peaks kind. unfold topping over pie, waterproofing the perimeters at the crust.
4-Bake in preheated oven for 10 minutes, or until meringue is golden brown.