Lemon Crunch Pie

This pie was quite tasty. I love lemon pies, but only if they are tangy. I certainly made this one tangy. E took a slice before I was able to get a pic of it whole. The man just couldn't wait any longer. Enjoy.

Lemon Crunch Pie
adapted from Calico Cooks! cookbook

1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
zest and juice of 2 lemons
2 egg yolks, beaten
1 cup boiling water
2 egg whites
1 baked (9-inch) pie shell
3/4 cup flour
2 Tbsp sugar
1/4 tsp baking powder
1/4 cup butter, softened

1. Combine 1 cup sugar, cornstarch and salt in a micro-wave safe bowl. Stir in the lemon peel, lemon juice, and egg yolk. Add the boiling water and mix well with a wooden spoon.

2. Microwave on High for 2 minutes; stir. Microwave on Medium for 1 minute; stir. Microwave on Medium for up to 5 minutes or until thickened and clear, stirring at 1-minute intervals.

3. Beat the egg whites in a mixer bowl until stiff peaks form. Fold the hot lemon mixture very gradually into the egg whites. Spoon into the pie shell.

4. Mix the flour, 2 Tbsp sugar, and baking powder in a bowl. Cut in the butter until crumbly. Sprinkle the crumb mixture over pie. Bake at 400 degrees F for 15 minutes or until golden brown.