MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Sky-High Lemon Pie
  Categories: Pies
       Yield: 1 servings
  
   2 1/4 c  Sugar
       4 T  Cornstarch
       4 T  Flour
     1/4 t  Salt
       2 c  Water
       4    Eggs, separated
       1 T  Grated lemon rind
       6 T  Lemon juice
       2 T  Lemon extract
       4 oz Can toasted coconut chips
       1    Recipe plain pastry for 1  9
            -inch crust
  
   Prepare pastry recipe.  Roll out to a 12 “ round on a lightly floured
   pastry cloth or 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 hot oven, 425, for 15 minutes or until golden; cool
   completely on a wire rack
   
   Mix 1-3/4 cups 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 sugar mixture, stirring gently but constantly.
   Cook, stirring constantly, 5 to 7 minutes or until mixture holds a
   line when cut with a spoon; remove from heat at once.  Do not let
   mixture boil.
   
   Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
   stir back into mixture in saucepan.  Cook, stirring constantly over
   medium heat, for 3 minutes or until mixture thickens.  Remove from
   heat.
   
   Stir in lemon rind, juice, butter or margarine until blended.  Pour
   into cool pastry shell.
   
   Beat egg whites with lemon extract until foamy, white and double in
   volume in bowl.  Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
   beating all the time until sugar dissolves and meringue stands in
   firm peaks.
   
   Pile onto hot filling, spreading to edge of crust. This keeps
   meringue from shrinking.  Sprinkle with coconut chips, or place them
   in a pretty pattern on top.
   
   Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
   meringue are a golden brown.  Cool completely on a wire rack before
   cutting
   
   From: A Collection of the Very Finest Recipes (Ever assembled into one
   Cookbook)
   
   Shared By: Pat Stockett
  
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