Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
This
recipe comes from Recipes in The Mail
and was submitted by Emilie S. If you want to
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Ingredients
1
cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Method
Preheat
oven to 350ºF (175ºC).
To
Make Lemon Filling:
In
a medium saucepan, whisk together 1 cup sugar,
flour, cornstarch, and salt. Stir in water,
lemon juice and lemon zest.
Cook
over medium-high heat, stirring frequently,
until mixture comes to a boil.
Stir
in butter.
Place
egg yolks in a small bowl and gradually whisk
in 1/2 cup of hot sugar mixture.
Whisk
egg yolk mixture back into remaining sugar
mixture.
Bring
to a boil and continue to cook while stirring
constantly until thick.
Remove
from heat. Pour filling into baked pastry
shell.
To
Make Meringue:
In
a large glass or metal bowl, whip egg whites
until foamy.
Add
sugar gradually, and continue to whip until
stiff peaks form.
Spread
meringue over pie, sealing the edges at the
crust.
Bake
in preheated oven for 10 minutes, or until
meringue is golden brown.
