Belizeans Favourite Foods/Erleen Godfrey

Lime/Lemon-Pie Filling (Cornstarch)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 cup sugar (8 ozs) 250ml 6 tblsps cornstarch (6 ozs) 90ml pinch of salt
1-1/2 cups water 3.75ml 3 egg yolks (beaten-leave egg white for meringue) 1 tsp grated lemon rind
1/3-1/2 cup lemon or lime juice (6-8 tblsps) 75-125 ml



1 Prepare pie shell as give for short crust pastry.
2 Put sugar, cornstarch and salt in a double boiler (use a small pot in a larger pot with hot water if a double boiler is not available).
3 Cook over medium heat. Stir until mixture begins to thicken. Remove from heat.
4 Add egg yolks and stir into the mixture (about 3 minutes).
5 Add grated lemon rind and lemon juice. Mix well.
6 Pour in cool baked pie shell.
7 Cover with meringue. Bake at 350 degrees F/180 degrees C until meringue is light brown.

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