"The belly rules the mind."--Spanish Proverb

Lucille's Lemon Pie Recipe

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

Charlotte Dahl
Added: Thursday, August 21, 2008


1 cup sugar
1 1/2 cup water
pinch of salt
3 Tbsp. corn starch
rind (zest) of 1 lemon
2 egg yolks
9" baked pie shell
2 egg whites
1/4 tsp. cream of tartar
2 Tbsp. sugar

Bring 1 cup sugar, 1 1/2 cup water, 3 Tbsp corn starch, rind (zest) of 1 lemon, and pinch of salt to boil. Add juice of lemon and 2 beaten egg yolks. Stir in well and cook until thick. Cool a bit and pour into 9" baked shell.
Beat 2 egg whites with 1/4 tsp cream of tartar
Add 2 Tbsp sugar. Beat until peaks form. Spread on pie filling.
Bake at 350 for about 10 min or until brown.

Personal Notes:
Personal Notes:
I remember Aunt Lucille's lemon pie. Boy, was it GOOD!!!!!!!!!!!!!!!! I remember when we used to go to your house when we lived in Minnesota and your mom would have homemade pies lined up like a professional baker. They all looked so good and tasted great! Thank you Charlotte, for including this recipe in the cookbook!




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