-
1
Prepare pastry recipe.
-
2
Roll out to a 12 inch round on a lightly floured pastry cloth or board; fit into a 9 inch pie plate.
-
3
Trim overhang to 1/2 inch turn under flush with rim and flute to make a stand-up edge; prick well all over with a fork.
-
4
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.
-
5
Heat water to boiling in a medium-size saucepan.
-
6
Lower heat to medium; slowly add sugar mixture, stirring gently but constantly.
-
7
Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once.
-
8
Do not let mixture boil.
-
9
Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan.
-
10
Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens.
-
11
Remove from heat.
-
12
Stir in lemon rind, juice, butter or margarine until blended.
-
13
Pour into cool pastry shell.
-
14
Beat egg whites with lemon extract until foamy, white and double in volume in bowl.
-
15
Sprinkle in 1/2 cup sugar, 1 tablespoon at a time, beating all the time until sugar dissolves and meringue stands in firm peaks.
-
16
Pile onto hot filling, spreading to edge of crust.
-
17
This keeps meringue from shrinking.
-
18
Sprinkle with coconut chips, or place them in a pretty pattern on top.
-
19
Bake in moderate oven, 350F (180C) degrees, 12 minutes, or until peaks of meringue are a golden brown.
-
20
Cool completely on a wire rack before cutting
