INGREDIENTS
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For the Filling
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1 c. sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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2 large egg yolks, reserve the egg whites for the meringue
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1 tablespoon grated lemon rind, approximately the rind of one (1) lemon
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1/3 c. fresh lemon juice (approximately the juice of two (2) lemons
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1 1/2 cups boiling water
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2 tablespoons butter
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For the Crust
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6 tablespoons butter, very cold
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3/4 cup unbleached or all-purpose flour
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For the Meringue
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3 large egg whites
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6 tablespoons confectioners sugar
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1/4 teaspoon vanilla extract