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"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 Cream Pie Recipe

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This recipe for Lemon Cream Pie is from Heavenly Delights, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9" pie baked or ready crust shell, 1 c. sugar, 2 tbsp. corn starch, 2 tbsp. flour, 1/4 c.. cold water, 1/4 tsp. salt, 1/2 tbsp. butter, 1 c.oiling water, 3 well beaten egg yolks, 5 tbsp. fresh squeezed lemon juice, and 1-2 tsp. grated rind from lemon.
Meringue: 3 egg whites, 3 tbsp. sugar, sprinkle of cream of tarter (optional), and 2 drops of lemon or vanilla flavoring.
Directions:
Directions:
Pie: Combine sugar, flour, corn starch in heavy boiler; mix. Add cold water and mix. Add egg yolks, salt, butter, rind, and lemon juice and mix. Begin to cook on medium heat. Add boiling water and cook on medium about 15 minutes or until thickened stirring constantly. Cool slightly and pour into shell.
Meringue: Beat egg whites, add sugar and cream of tarter and flavoring. Beat until they stand in peaks. Spread over pie filling. Bake about 10-15 minutes at 350º or until lightly browned.

 

 

 

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