Altitude affects the consistency of this recipe. I live on the prairies and add more cornstarch to less water when making this at home. When visiting the mountains, I make it with no changes. This filling can be served in stemware as a refreshing change of taste after a heavy meal. Add a dollop of whipped cream and a shortbread biscuit to dress it up. It can also be added to a baked pie crust and topped with meringue. Read The Trouble With Getting High for more about my adventures with this recipe.
1½ cups of sugar
⅓ cup of cornstarch (add a bit more on the prairies)
1½ cups of boiling water (use a bit less on the prairies)
3 egg yolks beaten; save the whites for meringue
3 tablespoons of butter
¼ cup of lemon juice
1 teaspoon grated lemon peel
1 baked nine-inch pie crust
Always prepare your ingredients ahead, when using the microwave. There is no time between cooking stages to squeeze lemons.
Mix sugar and cornstarch thoroughly in an eight-cup, glass, measuring bowl. Stir in the boiling water. Microwave on high power for 2½ minutes. Stir.
Continue cooking for 1 minute, stirring and checking for consistency after 30 seconds.
Beat a small amount of the hot mixture into the egg yolks. Add the warmed yolks back into the cornstarch mixture. Cook another 30 seconds on high.
Blend butter, lemon juice, and lemon peel into the sugar mixture. Cool.
Pour into a cooled, baked pie crust. Cover with meringue and brown in the oven.
Whip the three egg whites until frothy and add ¼ cup of sugar slowly while still beating.
When peaks form, pile meringue on the pie and bake in a 400°F oven for 5 minutes. Once cooled, keep this treat in the refrigerator.
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