¼ cup cornstarch
¼ tsp salt
1½ cups boiling water
2 egg yolks
⅓ cup lemon juice
1 tbsp grated lemon rind
1 tbsp butter
1 baked pastry shell
2 egg whites
4 tbsp sugar
½ tsp vanilla
Combine
sugar, cornstarch and salt.
Add water gradually and cook over boiling water (double boiler) until
smooth and thickened, stirring constantly.
Cover and cook for 15 minutes on low heat. Beat egg yolks and pour hot mixture over them
gradually, stirring constantly. Cook 5
minutes longer. Just before removing
from heat, add lemon juice, rind and butter. Mix well and cool. Pour into pastry. Beat egg whites till frothy, add sugar
gradually and continue beating until stiff.
Add vanilla and beat a few minutes more. Put on top of pie and bake in oven at 350º
for 10-15 minutes until peaks are golden brown.
Let chill and serve.
