Lemon Pie

The memory that sticks in my head the most about this dish isn't the fact that it's one of those wonderfully tart desserts, but rather my dad asking his grandmother (my great grandmother) to make him a lemon pie, and to make it extra tart. She always put extra lemon in it, and it was so tart that nobody else could eat it. Hmmm... perhaps that's why my dad requested it that way... more for him!

Here's the recipe that my great grandmother made made for my dad... sans the extra lemon. Add at your own discretion.

1/3 cup cornstarch
1 1/4 cup Sugar
1/4 tsp Salt
1 1/2 cups water; boiling
3 eggs; separated
1/3 cup lemon juice; strained
2 tbsp Butter
1/2 tsp lemon zest; grated
1 8 inch pie shell; baked and cooled
6 tbsp Sugar
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• Mix the cornstarch, sugar, and salt in the top of a double boiler; then add the boiling water and blend thoroughly.
• Cook over direct heat, stirring constantly, until mixture is thick and clear.
• Beat egg yolks and stir in a little of the hot mixture; pour back into the double boiler and cook 2 minutes longer with constant stirring.
• Remove from heat; add the lemon juice, butter and lemon zest, mixing well.
• Cool and pour into the prepared pie shell.
• Beat the egg whites until light and add the 6 tablespoons of sugar gradually, and continue beating until stiff.
• Spread the egg and sugar mixture over the pie filling so as to touch the edges of the crust all around, and place in a preheated oven at 350°F for 12 to 15 minutes, or until the topping is a golden brown.
• Cool before serving