"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Pie Recipe

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This recipe for Lemon Pie, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mema
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
PIE FILLING:
2/3 cup sugar
5 eggs separated
Additional sugar for egg white
Juice of one lemon, with rind grated

PIE CRUST:
1/4 c. flour
1/2 tsp. salt
1/3 cup crisco shortening
3 T. cold water

Directions:
Directions:
PIE CRUST:
Preheat oven to 425. Sift flour and salt together (or mix). Mix in crisco with pastry blender or knives until mixture looks like meal. Sprinkle water one tablespoon at a time over mixture and work into dough. Roll out 1/8 inch thick and put into 9 inch pie pan. Crimp edges. Cover pie crust with foil (press down over pie crust bottom and sides) and bake for 5 minutes. Remove foil and bake another five minutes until brown. Remove from oven and cool while preparing filling.

PIE FILLING:
Preheat oven to 350. Combine sugar and yolk of five eggs, juice and rind of lemon and mix together and cook in double boiler until thick. Beat egg whites until they form peaks. Add half egg whites to cooled egg yolk mixture. Beat remaining egg whites, adding 5 tablespoons of sugar gradually. Pour filling into cooled pie shell. Top with egg white meringue and brown in 350 oven for about 15 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Sounds like a lot of work, but makes a delicious pie.

 

 

 

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