Preparation / Directions:
Combine flour, sugar, and cocoa powder. Cut in butter until mixture
resembles coarse meal.
Stir in egg. Form dough, using hands to gently pull it together. Press into
10-inch pie plate.
Bake at 350ƒ for 20 minutes.
In double boiler, combine sugar, cornstarch, and salt. Add milk gradually.
Stir until evenly blended. Cook and stir about 10 minutes until mixture
thickens.
In a small bowl, beat the egg yolks. Pour a little of hot custard into
yolks, stirring well. Return yolk mixture to custard. Cook over boiling
water for 5 minutes, stirring. Remove from heat. Add butter, lemon juice
and rind. Cool slightly. Beat egg whites until frothy. Add a teaspoon of
lemon juice. Beat into soft peaks. Beat in sugar gradually until stiff
peaks form. Pour custard into baked crust. Top with meringue. Bake at 350ƒ
for 10 minutes. Turn off oven. Leave for 5 minutes until meringue is golden.
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