MAHM'S LEMON PIE

1 8-inch pie shell, baked
1 cup, plus 2 tablespoons sugar
3 tablespoons cornstarch
1 cup boiling water
4 egg yolks (save the whites)
4 tablespoons fresh lemon juice
2 tablespoons butter
Pinch of salt
Grated rind of 1 lemon

Combine cornstarch and sugar, slowly add boiling water stirring constantly until thick and smooth, over low heat. Add and stir slightly beaten egg yolks, lemon juice, butter, salt and grated rind. Return to low heat. Stir and cook 5 minutes. Cool. Pour into baked pie shell. Make meringue from 3 egg whites, beaten stiff with 2 and a half teaspoons sugar. Lightly spread on pie and bake 15 minutes in 350-degree oven, until meringue is lightly browned. Now comes the test.

What do you do with the one egg white left over? Mary Alice Powell, Food Editor of the Toledo (Ohio) Blade had several ideas:

* refrigerate in covered dish for three weeks - then pour in garbage disposal.
* beat it and use to glaze bread
* add to scrambled eggs the next morning
* use it as a facial
* or just put it in meringue with the other egg whites

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