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Lemon Pie (Penndutch)

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      Title: LEMON PIE (PENNDUTCH)
 Categories: Pies
      Yield: 1 Servings
 
      2 c  Water, boiling
      2 tb Cornstarch
      1 c  Sugar
    1/2    Lemon, grated rind of
      1    Lemon, juice of
      2    Egg, separated
      1 tb Butter
           *pastry
      3 tb Powdered sugar
 
  Mix the cornstarch and sugar together and slowly add the boiling
  water, stirring constantly. Cook until mixture thickens. Remove from
  the fire and add the beaten egg yolks and butter, lemon rind and
  juice. Cook about 1 minute. Line one large deep pie pan with pastry,
  prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
  from fire and fill with the cooled lemon filling. Beat the egg
  whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
  form. Continue beating until stiff peaks form. Spread meringue on
  pie. Cover pie and return to the oven, reduce heat to 325-F and brown
  the meringue.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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