"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Pie Recipe

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

Martha Blundell
Added: Monday, May 11, 2009


1c. plus 2 T. white sugar
4 T. cornstarch
4 egg yolks, beaten
2 T butter
1 c, boiling water
1/4 c. lemon juice (fresh is best)
1 grated rind of lemon--about a T.
1/4 t salt
1 baked pie crust.

Mix the sugar, salt, and cornstarch. Add boiling water. Place the boiler in a frying pan of boiling water which is on a medium heat. Stir continuously until it begins to thicken. Remove from heat and while beating the eggs pour in some of the hot liquid. Then slowing add the egg mixture to the rest of the liquid. Do this slowly so as not to scramble the eggs or you'll have chunks of scrambled eggs in the pie. Then add the butter, the grated rind, and lemon juice. Stir well and cook until thick---2 or 3 minutes.
Remove from heat. Pour into a baked pie shell.
Top with meringue if you like or top with whipped cream.
For meringue: Beat 4 egg whites with 1/2 t. cream of tartar until stiff. Add 1/2 c. powdered sugar and 1 t vanilla. mix well. It must be stiff. Top pie with meringue and place in a preheated 350 oven for 15 or so minutes until nice and brown.




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