1 c Plus 2 T sugar
3 tb Cornstarch
1 c Boiling water
4 Egg yolks; lightly beaten
2 tb Butter
4 tb Lemon juice
Grated rind of 1 lemon
1 pn Salt
1 9-inch pie shell; baked
3 Egg whites
2 1/2 tb Sugar
I got this recipe from a cookbook called « Bach’s Lunch » which I purchased
from Arlene.
(Submitted to « Bach’s Lunch » by Bob Hope)
Combine sugar and cornstarch in the top of a double boiler. Add boiling
water slowly, stiring constantly, and cook until thickened and smooth. Stir
small amount of hot mixture into egg yolks. Add to cornstarch mixture with
butter, lemon juice, rind and salt. Cook two or three minutes. Cool and
pour intoi pie shell.
Make a meringue by beating egg whites until frothy. Gradually add 2-1/2 T
sugar and continue beating until stiff. Pile lightly on top of pie,
completely covering filling. Bake at 275 degrees for fifteen minutes, or
until lightly browned.
Yields
1 Servings