| Alix's Lemon Pie Use either a shortbread crust (1 cup butter, 1/2 cup sugar, 2 cups flour) that has been baked a bit (10 minutes or so) or a blind baked pie shell.
1 cup sugar
3 tbsp cornstarch
1 cup BOILING water
1 tbsp butter
2 eggs (separated)
1 lemon (4 tbsp juice, about 2 tsp zest)
Mix cornstarch and sugar, pour in the boiling water. Beat the egg yolks together in a pot and slowly pour in the hot sugar water mixture. (Beat FAST so the eggs don't cook) Cook this on medium heat til thick. Add lemon juice and butter at the end and pour into pie shell.
Make meringue (add 1 tbsp of sugar to the egg whites and beat til stiff) and put on top of pie. Brown under broiler for a couple of minutes til meringue is golden.
Alix's notes: I add a LOT more zest to this recipe. I like it very lemony. You can add some more lemon juice but be careful not to put too much in or your pie will be too runny. Also, I prefer the shortbread base myself, but thats just me. Most folks like the pie shell better. If you do the shortbread base the recipe above is enough for two pies. Make sure to press the crumbs up the sides of the pie plate before baking.
__________________ You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix  | 
This looks so delicious,thank you it's on my to do and very soon list.
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