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LEMON CREAM PIE Recipe

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This recipe for LEMON CREAM PIE is from Freeman Family Cookbook, 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:  
¾ c. sugar
2 T cornstarch
Dash of salt
½ c. whole milk
2 eggs, separated
¼ c. fresh lemon juice
¼ t. lemon zest
9” pre-baked pie crust
Directions:
Directions:
Combine the sugar, cornstarch, salt, milk and egg yolks in a saucepan and cook, stirring constantly, over low heat until thick.
Remove from heat, stir in lemon juice and zest.
Let cool slightly, then pour into the baked pie crust.
Whip the egg whites with a little sugar to make a meringue.
Spread over pie, being certain to spread the meringue all the way up to the crust edge.
Bake at 300 degrees for 15 to 20 minutes to lightly brown the meringue.
(Or you can omit the egg whites and pile the cooled pie with whipped cream before serving!)
Personal Notes:
Personal Notes:
Makes one 9” pie.

Recipe from 1959-1960 Edition of Freeman Cookbook.

 

 

 

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