11/4 cups white sugar
6 tbsp corn starch
11/2 cups water
3 egg yolks
2 tbsp butter
3 cups lemon juice
1 preheat oven to 425F. place A sheet of plastic
wrap on a work surface and place the dough on it cover with another sheet of plastic wrap. roll out dough to about a 121/2-inch circle. transfer into
9 inch pie plate. trim dough.
2 prick the bottom of the pie lightly with the lines of a fork.
bake for 10 to 12 minutes or until golden brown. set aside.
bake for 10 to 12 minutes or until golden brown. set aside.
3 in medium pot combine sugar, cornstarch, and water.
cook over medium heat until thick and bubbling. reduce to low heat
and simmer for an additional 2 minutes.
4 remove pan from heat. in a small bowl, whisk egg yolks until combined.
slowly whisk 1/2 cup of the hot filling into the yolks stir yolk mixture back into the pot.
cook for about 2 minutes stirring frequently. remove from heat, stir in butter
add lemon juice slowly, mixing well.
5 pour hot filling into prebaked piecrust.
6 Allow to cool thoroughly in the refrigerator
7 top with meringue place pie under broiler bake until brown, about 2 to 3 minutes.
watch pie closely this step goes quickly!
meringue
4 egg whites
1 in the top of a double boiler set over
simmering water, combine egg and sugar.
whisk egg whites until sugar is dissolved
and mixture is hot.
2 Transfer mixture to an electric mixer
and whip on high speed until smooth and
glossy, about 10 minutes.
