Ingredients
- 1-1/4 cups sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 cups water
- 3 eggs, separated
- zest from 1 medium lemon
- 1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
- 1 tablespoon butter
- 1 baked, cooled 9-inch pie shell
Instructions
- Preheat oven to 350°F.
- Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.
- Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.
- Add the lemon zest and lemon juice. Stir to mix thoroughly.
- Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
- Makes one pie.
