2 T. fresh lemon zest (4-5 lemons)
1 c. fresh lemon juice (5-6 lemons)
4 eggs
4 egg yolks (save whites for top)
1 1/4 c. sugar
3 T. cornstarch
2 oz. unsalted butter
Pinch Salt
Preheat oven to 475F. Don't make filling too far in advance of the crust. It should be added to the pie shell immediately. Wash the lemons and zest 4 or 5 lemons. Chop the zest fine and set aside. Juice lemons and strain.
In a bowl combine sugar, eggs, yolks; add cornstarch. Beat until pale yellow. Transfer to a 2 quart saucepan and add lemon juice, zest and butter. Over a medium heat, stirring slowly cook until thick. Pour directly into a fully baked golden brown crust, cover with plastic wrap and cool.
Meringue Topping:
4 egg whites (about 3/4 c.)
1 T. water
1/8 t. cream of tartar
3/4 c. sugar
In a clean bowl whip the egg whites with the water until soft peaks form. Add cream of tartar and gradually sprinkle in the sugar. Whip whites until they are stiff and glossy and sugar is completely dissolved. Heap meringue onto the chilled pie. Flatten the meringue then make peaks. Make sure the meringue meets the edge of the crust. Bake until lightly golden all around about 5-8 minutes.
Notes: Meringue breaks down quickly and is best eaten the same day. August and March are good months for lemons. Lemon juice can be frozen and lemon zest can be frozen.
Source: Carolyn Weil
Prepared by: Julieta for the January 2003 meeting (note: a different recipe was used by Julieta.)