NEW CASTLE — Lemon Pie
- 3 large egg yolks
- 11⁄2 cups sugar
- 7 tbsps. cornstarch
- 1⁄4 tsp. salt
- 11⁄2 cups hot water
- 1⁄2 cup fresh lemon juice
- 2 tbsps. butter or margarine
One, 9-inch baked pie shell
In a heatproof bowl, lightly beat the egg yolks to break them up and then set aside.
In a medium, heavy saucepan, stir together sugar, cornstarch and salt. Stir in the hot water until smooth. Bring to a boil over high heat, stirring. When the mixture begins to thicken, reduce the heat to medium-low and cook, stirring, at a very gentle boil for 5 minutes. Remove the saucepan from the heat. Stir several spoonfuls into the yokes. Stir this yolk mixture into the sugar mixture in the saucepan. Cook over low heat, stirring until thickened and bubbly, 3 to 5 minutes.
Remove the saucepan from the heat. Stir in the lemon juice and butter. Place a piece of waxed paper directly on the surface of the filling and let the saucepan cool on a wire rack.
Remove the waxed paper and spoon the cooled filling into the baked pie shell. Top with meringue.
- 1 tbsp. cornstarch
- 8 tbsps. sugar
- 1⁄3 cup water
- Pinch salt
- 3 large egg whites
In a small saucepan, stir together the cornstarch, 2 tbsps. of the sugar and the water. Cook over medium heat, stirring occasionally until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat.
In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes.
Spread meringue mixture over cooled filling, making sure the meringue touches the pie crust edge all the way around.
Bake in preheated 350 oven until meringue is golden and its internal temperature registers 150 on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.