| previous | next |
Title: World's Best Lemon Pie
Categories: Pie Dessert Lemon
Yield: 1 Servings
| 1 | c | Sugar |
| 1/4 | c | Cornstarch |
| 3 | tb | Flour |
| 1/4 | ts | Salt |
| 2 | c | Water |
| 3 | Egg yolks, beaten | |
| 1 | tb | Butter |
| 1/4 | c | Lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | 9" pastry shell, baked MERINGUE: | |
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
"Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringue - so light and refreshing!" - Phyllis Kirsling
In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a mixing bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350 degrees for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Serves: 6 From: "Reminisce" Magazine, August 1994 Posted by: Debbie Carlson - Cooking
From: Debbie Carlson Date: 08-27-94
| previous | next |