Ingredients
1 c. sugar
1/4 c. cornstarch
1 1/2 c. water
1/4 c. lemon juice
1 1/2 Tbsp. butter
1 tsp. lemon extract
3 eggs
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
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Mix sugar and cornstarch together in one cup of water. Put lemon extract in. Beat egg yolks to the other 1/2 cup of water. Beat and then add to the water that is in the pan. Cook until it starts to thicken. Take off burner. Add 1/4 lemon juice and butter. Beat until butter is melted. Pour in baked pie crust. Add 1/2 teaspoon cream of tartar to egg whites. Beat egg whites until stands in a peak. Add 3 to 4 tablespoons of sugar to egg white. Pour on pie. Brown in oven. Bake at 440°.