This recipe dates from the early 1900s and is a twist on the well-known lemon meringue pie.
-4 eggs, separated
-1 cup sugar
-1 T cornstarch
-1/8 t. Salt
-1 T water
-2 t. Grated lemon peel
-5 T lemon juice
-1 9" baked pie crust
*if desired, increase the lemon components
Step 1: Lemon Mixture
Combine slightly beaten egg yolks, 1/2 cup sugar, cornstarch, lemon rind, lemon juice, salt and water. Cook over boiling water 15 about minutes, stirring constantly until thick.
Step 2: Meringue
Beat remaining 1/2 cup sugar into stiffly beaten egg whites.
Step 3: Combine
Fold lemon mixture into meringue. Pour into baked pie shell and bake for 15 minutes in oven at 350 degrees Fahrenheit. (Or until delicately browned)
To avoid burning the crust's edges try covering them with foil.