"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Pie Recipe

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

Contributor:  
Contributor:  
Ida Pazzelli Lee
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes My-T-Fine Lemon Pudding + Pie Filling (not instant)
1/2 c water
3/4 c sugar
2 eggs separated
Fresh lemon juice or Cecelia lemon juice
1 3/4 c milk
1/4 c water
one pre-baked 9" pie shell
2 T butter


Meringue:
2 egg whites
1/4 tsp cream of tartar
3 heaping tsp confectionery sugar
lemon juice
vanilla

Directions:
Directions:
Combine My-T-Fine pudding mix with water and sugar.Add the 2 egg yolks and a big squirt of the lemon juice and beat until well blended. In medium sauce pan heat 1 3/4c milk and 1/4 c water to warm, mix in egg/pudding mixture and butter, and cook over medium heat until it starts to bubble. Pour into baked pie shell.

Meringue topping: Beat 2 egg whites until shiny, then put 3 heaping tsp of confectionery sugar, 1/4 tsp cream of tartar and a squirt of lemon and vanilla and beat until stiff. Spread over hot filling sealing well to crust.

Bake at 350 for about 10 minutes or until lightly brown on top. Refrigerate about 3-4 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Everyone's favorite. One of the best lemon pies!

 

 

 

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