Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
9 in pie shell | baked | |
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1 ½ |
cups | water | |
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1 |
cup | sugar | |
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3 |
tbsp | corn starch | |
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pinch | salt | |
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3 |
eggs | separated | |
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1/3 |
cup | fresh kumquat puree | |
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1 |
tsp | lemon juice | |
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3 |
tbsp | margarine | |
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Recipe Instructions:
- In heavy saucepan combine water, sugar, cornstarch and salt.
- Place over medium heat and bring to a boil
- Stir in beaten egg yolks, bring to a boil, stirring constantly.
- Boil 2 minutes or until thick.
- Remove from heat and add lemon juice, pureed kumquats and margarine.
- Cool and pour in baked pie shell.
- Top with meringue.