Sorry it has taken me a while to post this recipe. The recipe is only for the filling and meringue. If you need a pastry recipe let me know. I just used a butter shortcrust recipe for the pastry. It was weighted and pre-baked before the filling was added. I used a 9" pyrex pie dish.
The recipe is from the Argo (US brand) corn starch box. It's no family secret! LOL If anyone knows where to find organic corn starch (flour), I would be grateful to know as I'd love to use organic instead.
Pre heat oven to 375 F
½ cup corn starch (corn flour)
1 ½ cups sugar
2 cups water
5 egg yolks lightly beaten
½ Lemon Juice
1 Tbsp Grated Lemon Peel
2 TBS butter (this would be an American tablespoon, so 15ml x 2)
5 Egg Whites
2 tsp Corn Starch
Mix ½ cup cornstarch, 1/1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil (about 8 – 10 minutes),reduce heat and continue stirring for one minute until very thick. (This part is VERY important. You absolutely have to keep cooking it until it boils and for a minute afterwards. This is where I went wrong the first time. I was afraid of overcooking and hence my filling never thickened properly.) Remove from heat, stir in lemon juice, lemon zest and butter until smooth
Pour hot filling into Pie crust
Beat egg whites in mixer at high speed until soft peaks form, gradually add ½ cup sugar and 2 teaspoons corn starch, beating until still peaks form(tips stand straight), about 3 minutes
Top pie by spooning meringue over hot pie filling making sure meringue touches edge of pie crust to seal. Use the back of a spoon to swirl and draw up peaks. (Mom says this part is important too. The hot pie filling ensures the meringue sticks to the top of the pie. If the lemon filling has cooled a skin forms then the meringue doesn't adhere properly. I guess if you were having issues coordinating the meringue, covering the lemon filling with plastic wrap would prevent a skin.)
To bake place pie on oven rack in bottom third of preheated 375 F oven. Bake 10 minutes until peaks are lightly browned.
Cool at room temperature for 30 minutes.
A few other random comments. I used the meringue recipe here. I liked it ok and I never have issues with meringue, but I have to say that I have a preference for Italian meringue. It is one in which you make a sugar syrup which is then poured onto the egg whites as you are whipping them. I like the texture and there are two added pluses. One, an Italian meringue is very stable, and two, it is also food safe if you know of anyone who shouldn't be eating raw egg.