Like coconuts, lemons aren’t exactly seasonal here. But sometimes, when the weather outside is frightful, indulging in tropical imports is exactly what I need. This pie is delightfully tart, with a light flavor that belies its richness.
Once again, this is another recipe from Biscuits, Spoonbread and Sweet Potato Pie.
3-4 lemons, or enough for:
–1 teaspoon lemon zest
–1/2 cup lemon juice
1 1/3 cup plus 6 tablespoons sugar
1.5 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
3 eggs, separated
1 1/4 cup boiling water
4 tablespoons butter
1 prebaked pie crust
Grate and extract juice from lemons. Take one lemon, peel with a knife and remove pith and membrane. Chop the pulp, discarding the peel, seeds and pith. Reserve all juice, zest and pulp.
Sift 1 1/3 cups sugar, cornstarch and salt into a saucepan. Slowly work in the cold water, stirring constantly to dissolve the cornstarch. Add egg yolks, zest, juice and pulp. Keep stirring and add boiling water. Cook over low heat for about 4 or 5 minutes after the boiling point is reached.
Stir constantly until mixture has thickened. Beat in the butter.
Remove from heat and allow to cool a bit, stirring occassionally.
Beat egg whites with 6 T sugar to firm peaks.
Pour lemon filling into the pie shell.
Spread meringue on top, giving it some nice texture.
Brown in an oven preheated to 350 for about 10-15 minutes.