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Serves 6 Ingredients:
  • 9-inch pie shell, baked
  • Filling:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1½ cups hot water
  • 1½ cups soft bread crumbs
  • 4 large egg yolks (reserve the whites for the meringue)
  • 1 tablespoon butter
  • Grated rind of 1 medium lemon
  • Juice of 2 medium lemons
  • Meringue:
  • 4 large egg whites
  • 1/8 teaspoon salt
  • 1 teaspoon cream of tartar
  • 4 tablespoons sugar
Directions: Filling: Preheat oven to 400 degrees. Mix the sugar, cornstarch and salt in the top of a double boiler. Stir in the hot water until smooth. Add the bread crumbs and cook over boiling water, stirring until smooth and thickened. In a small bowl, beat the egg yolks. Whisk small amounts of the sugar mixture into the yolks to warm them. Then whisk the warmed yolks into the sugar mixture, cooking over low to medium heat for 2 to 3 minutes until thickened. Stir in the butter, lemon rind and lemon juice. Cool slightly. Meringue: Beat the egg whites with salt until frothy. Gradually add the cream of tartar and sugar. Beat until stiff but not dry. To assemble the pie, pour filling into the baked pie shell. Pile meringue lightly on top, covering the filling completely. Bake until lightly browned, about 10 minutes.