Sky-High Lemon Pie
- 2 1/4 cups sugar
- 4 tablespoons cornstarch
- 4 tablespoons flour, all-purpose
- 1/4 teaspoon salt
- 2 cups water
- 4 large eggs separated
- 1 tablespoon lemon zest grated
- 6 tablespoons lemon juice
- 2 tablespoons lemon extract
- 4 ounces coconut can, chips
- 1 each pie shell (9 inch) 9 inch
- Prepare pastry recipe.
- Roll out to a 12 inch round on a lightly floured pastry cloth or board; fit into a 9 inch pie plate.
- Trim overhang to 1/2 inch turn under flush with rim and flute to make a stand-up edge; prick well all over with a fork.
- Bake in hot oven, 425, for 15 minutes or until golden; cool completely on a wire rack Mix 1 3/4 cups of the sugar, cornstarch, flour, and salt in a medium-size bowl.
- Heat water to boiling in a medium-size saucepan.
- Lower heat to medium; slowly add sugar mixture, stirring gently but constantly.
- Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once.
- Do not let mixture boil.
- Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan.
- Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens.
- Remove from heat.
- Stir in lemon rind, juice, butter or margarine until blended.
- Pour into cool pastry shell.
- Beat egg whites with lemon extract until foamy, white and double in volume in bowl.
- Sprinkle in 1/2 cup sugar, 1 tablespoon at a time, beating all the time until sugar dissolves and meringue stands in firm peaks.
- Pile onto hot filling, spreading to edge of crust.
- This keeps meringue from shrinking.
- Sprinkle with coconut chips, or place them in a pretty pattern on top.
- Bake in moderate oven, 350F (180C) degrees, 12 minutes, or until peaks of meringue are a golden brown.
- Cool completely on a wire rack before cutting
sugar, cornstarch, flour, salt, water, eggs, lemon zest, lemon juice, lemon extract, coconut, pie shell
Taken from recipeland.com/recipe/v/sky-high-lemon-pie-5028 (may not work)