Sift together cornstarch, flour, and sugar. Whisk in boiling water,
continuing to stir until mixture becomes smooth. Cook the mixture
in top of a double boiler for five minutes. Be sure the water in the
double oiler is simmering before the five-minute count begins.
Meanwhile, beat four egg yolks Stir several tablespoons of the
hot mixture into the beaten egg yolks ( to temper), then slowly
combine the egg yolks entirely with the remaining hot mixture.
Stir in grated lemon rind, butter, salt, and lemon juice. Stir
constantly, continuing to cook until the egg yolks become
smooth and thick. Pour the filling into the baked pie shell. Cover
with meringue while still warm, but not hot.
Place salt and lemon juice in bowl and beat egg whites until stiff,
but not separating While beating, gradually add sugar. Spread
meringue on top of lemon filling.
Bake pie at 300 degrees until the meringue take on delicately
golden color with lightly browned tops. Allow to cool before
serving. Garnish with thinly sliced rounds of lemon dipped into
coarse sugar or fresh sprig of mint.
Originally Submitted
9/22/2009
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