Ingredients:
Make your crust ahead of time you will only need a bottom layer of crust for this pie.
2 c boiling water
1/4 c sugar
2 egg yolks
1/4 c butter
4 tbsp lemon juice
1/4 tsp lemon extract
10 tbsp all purpose flour
grated rind of 1 lemon
1 double boiler
Instructions:
Cook empty bottom pie shell ahead of time according to instructions. When finished adjust oven heat to 350 degrees F and leave on.
While the crust is cooking, scald lemon rind with water in top of a double boiler over direct heat. Mix sugar and flour together. Add boiling water, a little at a time and return ingredients to double boiler. Cook over boiling water until thickened, stirring constantly. Cover and continue cooking 20 minutes longer without stirring. Beat eggs yolks slightly. Add a little hot mixture to them, mix well and return to double boiler. Stir for 2 minutes. Remove from heat; stir in butter, lemon juice and lemon extract. Cool to lukewarm before pouring into baked and cooled pie shell.
Meringue:
TIPS: Meringue is best made on sunny days as humidity makes it limp, sticky and gummy. Do not overcook the meringue or it will cause shriveling and undercooking it will make it unstable and taste raw. Use a squeaky clean glass, stainless steel or copper bowl not plastic as plastic bowls tend to have fats in the pores which stop the meringue from becoming stiff. It helps to cool the bowl in the fridge before making the meringue. Make sure your beaters are fat free as well.
Instructions:
Normally two egg whites are enough for one pie however some people like a more fluffy topping so you can use three or even four but try not to go too crazy. The unused yolks can be stored in a sealed container in the fridge to be used as scrambled eggs or something else.
Beat cool egg whites until stiff but not dry. For each egg white, gradually add 2 tbsp sugar slowly and beat between additions. Too much sugar will make the meringue grainy while too little will prevent stiffening so measure sugar exactly. Beat until smooth and glossy and mixture holds its shape. Use the meringue immediately. Pile gently onto hot or very warm pie filling. Spread to edge of crust to prevent weeping and shrinkage. Spreading the meringue to cover the edges of the pie also helps prevent the meringue from sliding off the pie. Swirl or peak for an attractive top. Bake in a 350 degree F oven for 7 to 10 minutes or until lightly browned.
Yield: 8 servings
COMMENTS: This is my oldest son's favrourite pie and I make it whenever he is home for a visit as long as the weather is not hot out. I have seen this pie with a sprinkle of cinnamon on the meringue but I like it just fine the way it is.
