Lemon Pie Filling
rec.food.cooking/Karen Hayward (1991)

1 baked pie shell

Lemon Filling

4 tbsp flour
4 tbsp cornflour (cornstarch)
2 tsp grated lemon rind
3/4 cup (6 fl oz) lemon juice
1 cup (8 oz) sugar
1 1/4 cups (10 fl oz) water
90 g (3 oz) butter, melted
4 egg yolks (reserve whites)

Combine the sifted flours, lemon rind, juice and sugar in a saucepan. Add the water and blend until smooth. Stir over a low heat until the mixture boils and thickens. Reduce the heat and stir a further 2 minutes. Remove from heat and stir in the butter and lightly beaten egg yolks. Stir until the butter has melted. Cool. Spread the cool filling evenly into the pastry shell.

Use the egg whites to make the meringue.