I think I got this from Betty Crocker. I changed a couple things, but not much.
1 baked pie crust
3 egg yolks
1/3 c plus 1 T cornstarch
1 1/2 c water
2 1/4 c sugar
3 T butter
grated lemon peel from small lemon
1/2 c lemon juice
2 drops yellow food coloring (optional)
Preheat oven to 350. Beat egg yolks. Combine sugar and cornstarch in a pan. Add water, butter, lemon peel, lemon juice and food coloring. Heat on medium/high until boiling. Add half to the egg yolks (careful not to instant-cook the egg), mix, then add back into the pan. Bring to a boil and boil 1-2 mins. Remove from heat and pour into pie crust. Cover with foil or wrap to prevent a skin from forming.
1/2 c sugar
4 t cornstarch
1/2 c cold water
4 egg whites
1/8 t salt
Combine sugar and cornstarch in a pan. Add water. Bring to a boil and let boil for 1 minute. Remove from heat and allow it to cool until about luke warm. In a mixer (clean with NO oil) beat egg whites and salt until barely soft peaks. Add sugar mixture as you mix. Mix until stiff peaks. Spoon meringue onto the pie - make sure to leave no holes and that it touches the crust all around. Bake 15-20 mins. Cool for at least 2 hours.
VARIATION:
Berry Lemon Pie
When making the curd, replace 1/3c water with 1/3 c berry juice. It's easiest to start with frozen berries, thaw, and then work through a sieve. I like using a mix of raspberry, blueberry, and blackberry. Tastes just like a berry lemonade. :)
