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~Lemon Ice Box Pie~

Source of Recipe


~Sue~






List of Ingredients



• 4 large lemons, juiced
  
• 1 cup sugar
  
• pinch of salt
  
• 2 1/2 cups water
  
• 2 egg yokes
  
• 1/4 cup cornstarch
  
• 3 egg whites
  
• 1 - 9 inch baked pie shell
  
• 2 cups blueberry pie filling
  
• shaker of powdered sugar
  
• 8 sprigs of fresh mint
  






Instructions



1. In a saucepan, combine lemon juice, sugar, salt and 2 cups water. Bring liquid to boil.
   
   
2. In a small mixing bowl, whisk eggs, cornstarch and remaining 1/2 cup water together. Spoon 1/2 cup of the hot liquid into egg mixture. Whisking constantly. Whisk egg mixture into the lemon mixture and bring back to a boil. Cook the mixture for about 4 minutes, or until thick, whisking constantly. Pour mixture into the pie shell and cool completely.
   
   
3. Using an electric mixer, fitted with a whip attachment, whip the egg whites until stiff peaks form. Spread mixture evenly over pie. Make sure you seal edges, or it will get weepy.
   
   
4. Place pie in oven until top is golden brown, about 5 minutes. Remove from heat and cool. Spoon the bluberry sauce, in the center of each plate. Place a piece of the pie in the center of the sauce. Garnish with powdered sugar and mint leaf.
   
   
5. Always make sure you touch the edges of your pie shell with the meringue, and make sure the filling is cold, before you put meringue on to pie, or it will form condensation and pie will be soggy.
   
   



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