Nanna's Lemon Pie

Ingredients

1/3-1/2 c. lemon and rind (1 1/2 lemons)
1 1/2 c. sugar
3 T. rounded cornstarch
3 egg yolks
1 1/2 c. boiling water
save egg whites for top

Method

1. Preheat oven to 350 degrees .
2. To Make Lemon Filling: In a medium saucepan, whisk together water, 1 cup sugar, and cornstarch. Stir in lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Place egg yolks in a small bowl and gradually whisk into hot sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. 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.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Recipe from Nanna (Elsie Richardson)