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Ingredients
- 2Â 1/4 c. Sugar
- 4 Tbsp. Cornstarch
- 4 Tbsp. Flour
- 1/4 tsp Salt
- 2 c. Water
- 4 x Large eggs, separated
- 1 Tbsp. Grated lemon rind
- 6 Tbsp. Lemon juice
- 2 Tbsp. Lemon extract
- 4 ounce Can toasted coconut chips
- 1 x Recipe plain pastry for 1 9 inch crust
Directions
- Prepare pastry recipe. Roll out to a 12 " round on a lightly floured pastry cloth or possibly board; fit into a 9" pie plate. Trim overhang to 1/2"; turn under flush with rim & flute to make a stand-up edge; prick well all over with a fork.
- Bake in warm oven, 425, for 15 min or possibly till golden brown; cold completely on a wire rack
- Mix 1-3/4 c. 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 in sugar mix, stirring gently but constantly. Cook, stirring constantly, 5 to 7 min or possibly till mix holds a line when cut with a spoon; remove from heat at once. Don't let mix boil.
- Beat egg yolks slightly in bowl; stir in 1/2 c. warm mix; quickly stir back into mix in saucepan. Cook, stirring constantly over medium heat, for 3 min or possibly till mix thickens. Remove from heat.
- Stir in lemon rind, juice, butter or possibly margarine till blended. Pour into cold pastry shell.
- Beat egg whites with lemon extract till foamy, white and double in volume in bowl. Sprinkle in 1/2 c. sugar, 1 Tbsp. at a time, beating all the time till sugar dissolves and meringue stands in hard peaks.
- Pile onto warm filling, spreading to edge of crust. This keeps meringue from shrinking. Sprinkle with coconut chips, or possibly place them in a pretty pattern on top.
- Bake in moderate oven, 350 F degrees, 12 min, or possibly till peaks of meringue are a golden. Cold completely on a wire rack before cutting
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