1 cup strawberry guava juice, 1/2 cup strawberry guava juice
1. Bake pie crust. Typically, pie crusts cook at 400 degrees for 5-10 minutes. Remove from the oven and cool.
2. Separate egg yolks into a small bowl, and egg whites into a larger bowl for whipping later. Beat egg yolks with a fork and place both bowls to the side.
3. In a separate bowl, mix 1/2 cup of strawberry guava juice with cornstarch and mix until cornstarch has fully dissolved. Set aside.
4. In a cooking pot, combine 1 cup of strawberry guava juice, lemon juice, salt, 1 cup sugar, and butter. Stir ingredients and bring to a boil.
5. As soon as the mixture in the cooking pot has come to a boil, turn the heat down to low and place the dissolved strawberry guava and cornstarch mixture into the cooking pot. Cook until mixture becomes thick. This will take some time, and it is important to keep stirring the mixture and scraping the bottom of the cooking pot.
6. When the mixture in the cooking pot becomes thick, add a small amount of the hot liquid into the bowl of egg yolks and stir quickly. Then, add some more of the hot liquid from the cooking pot into the bowl. You are tempering the eggs. Place all of the tempered egg yolks mixture into the cooking pot and stir in thoroughly. Turn heat off and remove pan from cooking element. Stir in lemon zest and allow to cool for 15 minutes.
7. After the mixture in the cooking pot has cooled, beat the egg white until there are stiff peaks. You will slowly add 2 Tablespoons on sugar as you do this.
8. Next, fold the egg white into the mixture in the sauce pan. You want to ensure the mixture is light and fluffy, while also making sure that large clumps of white foam are not visible.
9. Pour mixture into cooled pie shell and place into refrigerator to cool for at least one hour.
10. Top with whipped cream and serve with a fresh strawberry guava on top (watch out for hard seeds if you do!).