"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Pie Recipe

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This recipe for Lemon Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c sugar
1 1/4 c water
1 tabl butter
1/4 c cornstarch
3 tabl cold water
6 tabl fresh squeesed lemon juice
1 tesp grated lemon rind
3 egg yolks
2 tabl milk
1 egg white stiffly beaten
1 baked pie shell

Directions:
Directions:
Combine the sugar, water and butter. Cook until sugar dissolves. Add cornstarch that has been dissolved in the cold water. Cook slowly until clear, about 6-8 min. Add lemon juice and peel. Cook 2 min. Slowly add the egg yolks that have been beaten with the 2 tabl milk. Bring to a boil. Remove from heat and let cool. When cool, fold in beaten stiffly beaten egg white. Pour into baked pie shell. ( this is just as good without the beaten egg white folded in). Top with either meringue or whipped cream. Jason loves meringue and Bill loves whipped cream, you choose!

 

 

 

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