¼ cups cornstartch
¼ cups cold water
1-¼ cups boiling water
2 Tbsp. butter or margarine, softened
1 lemon -grated peel
1/3 cups freshly squeezed lemon juice
2 eggs, slightly beaten
2 drops yellow food coloring (optional)
1 egg white, slightly beaten
1 All-Purpose Pie Crust
Gradually blend in cold water.
Remove from heat. Cool, stirring occasionally.
Line 9-inch pie plate with half the pastry. Pour in cooled filling. Top with remaining pastry. Trim and flute edges as desired.
With knife, make 6 to 8 leaf-shaped cutouts from pastry trimmings. Lightly brush top of pie with egg white. Arrange leaves, spoke-wheel-fashion, on pie. Cut slits in top crust to allow steam to escape. Sprinkle lightly with sugar.
Bake at 425 degrees F for 20 to 25 minutes; cool.
See all-purpose pie crust recipe for crust
Makes 6 servings