1-1/2 cup
sugar
2 tablespoons lemon rind, grated
3 tablespoons unsifted flour
1 tablespoon cornstarch
3 egg yolks, well-beaten
2 cups warm water
2 lemons juice
1 tablespoon butter, softened
Meringue:
3 egg whites, beaten
3 tablespoons sugar
Preparation:
In a medium
size bowl mix egg yolks with sugar, grated lemon rind, flour,
cornstarch, softened butter and lemon juice.
Gradualy add warm
water to the mixture and transfer to another dish over boiling water or
in double boiler.
Cook until it
thickens (it should look on the spoon like cold honey), remove from the
fire, and when
cooled, pour it into a deep pie-dish, lined with pastry and bake.
Beat 3 egg whites
with 3 tablespoons of sugar until stiff. Spread meringue over the top
of the baked pie, reduce heat and return to the oven to set and brown
slightly.
