Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1-1/4 cups (300 mL) sugar
1/3 cup (75 mL) cornstarch
1-1/2 cups (375 mL) boiling water
2 tsp (10 mL) grated lemon rind
1/3 cup (75 mL) lemon juice (approx. 2 lemons)
3 egg yolks, beaten
2 tbsp (30 mL) butter
3 egg whites
1/4 tsp (1 mL) lemon juice
1/4 cup (50 mL) sugar
1/4 cup (50 mL) flaked coconut
To prepare filling: Stir together sugar and cornstarch in medium saucepan. Add boiling water, stirring well. Cook over direct heat, stirring constantly, until thick and clear. Stir in lemon juice and rind. Continue cooking and stirring until mixture comes to a boil. Remove from heat.
Beat egg yolks in a small bowl. Gradually add half of hot lemon mixture, stirring constantly. Pour back into saucepan. Cook and stir for 1 minute. Remove from heat. Stir in butter until melted. Cool. Preheat oven to 325ºF (160ºC).
To prepare meringue: Beat egg whites with lemon juice in a small bowl until soft peaks form. Gradually beat in sugar, a spoonful at a time, continuing until meringue is stiff and glossy. Pour cooled filling into baked pie shell. Pile meringue over filling, being sure it completely touches the crust to prevent shrinking or weeping. Swirl meringue with back of spoon to form peaks. Sprinkle coconut on meringue. Bake 10 to 15 minutes or until meringue is delicately browned. Cool for at least an hour before serving. Store pie in refrigerator.
Makes 6 servings
Imported on 2011-01-20 16:41:26 — Original ID:706