"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 Blossom Pie Recipe

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

Contributor:  
Contributor:  
Martha Maynard, daughter of Dewey and Elizabeth Hanson
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
2 teaspoons grated lemon peel
1/3 cup lemon juice (2 to 3 lemons)
1 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups boiling water
2 tablespoons butter or margarine
1 baked and cooled 8" pastry shell

Directions:
Directions:
Stir together egg yolks, lemon peel and juice; set aside. In a saucepan, thoroughly mix sugar, cornstarch and salt; gradually stir in boiling water. Bring to boil over medium heat; stirring briskly; continue to stir and let boil until clear and smoothly thickened, about 3 minutes. Carefully stir in egg-lemon mixture and boil, stirring constantly about 2 minutes. Remove from heat, stir in butter. Cool 5 minutes, then pour into baked pastry shell, cover with meringue, making sure to cover completely to edge.

 

 

 

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