1 1/2 cups sugar
1 cup boiling water
1/3 cup milk
3 egg yolks, beaten (save whites for meringue)
1/2 tbsp butter
juice of 2 lemons (1/4 cup)
1 baked 9-inch pie crust
Preheat oven to 300 degrees.
Combine the flour and sugar in the top part of a double boiler. Add the hot water, stirring constantly. Stir in the milk. Over hot water in the bottom of the double boiler, cook the mixture until thickened while stirring. In the small bowl where you have the beaten egg yolks, put a couple of spoonfuls of the hot mixture over the egg yolks and mix well. Add the egg mixture to the mixture in the double boiler and continue cooking till the mixture is thick enough to drop off the spoon in thick sheets. Remove from the heat and add the butter and lemon juice. Mix well. Pour the mixture into the baked pie crust. Top with the following meringue:
Meringue:
3 egg whites
4 tbsp sugar
1/4 tsp salt
Beat the egg whites until stiff. Add the salt and the sugar, 1 tbsp at a time. Beat until the whites will stand in stiff peaks when mixer is lifted and the sugar has been thoroughly dissolved. Pile the meringue onto the top of the lemon filling spreading to seal edges to the crust. Bake at 300 degrees until the meringue is golden brown, approximately 15 minutes.
Note: File Photo
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