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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Pie Recipe

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This recipe for Lemon Pie is from Betty's Best and her Family's Favourites, 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:  
For filling:
1/4 cup cold water
1 1/4 cup boiling water
1/2-3/4 cup sugar
1 large lemon, rind and juice
1 egg or if desired richer, 2 eggs
4 tbsp cornstarch
1/2 tsp salt
Cooked pie shell

For cooked shell, short crust pastry, as Betty used from Foods and Home Management text book:
1 cup pastry flour
1/4-1/2 tsp salt
1/3 cup fat
Cold water

1. Have all materials cold as possible – pastry flour should be used.
2. Sift dry ingredients.
3. Cut in fat with two knives, or use a pastry blender.
4. Using a knife, mix in just enough water to make a stiff dough, chill and then roll out, place in pie plate and then chill again before filling and baking.
5. Before baking, prick shell so that it may keep its shape.
6. Bake in a very hot oven (450-550 F) – 12 minutes for a single shell.
Directions:
Directions:
1. Mix cornstarch and cold water.
2. Add boiling water and cook directly over the fire, stirring constantly until mixture thickens.
3. Cook in double boiler 15-20 minutes to cook starch grains thoroughly.
4. Add sugar and stir until dissolved.
5. Add egg yolk, rind and lemon juice mixed together.
6. Cook 3 minutes longer
7. Pour into cooked shell. Let cool.
8. Cover with meringue and brown in slow oven at 300 F.
Personal Notes:
Personal Notes:
With a bit of advice from her worn-out Royal Household Flour cookbook, Betty made the best pies of so many varieties. This lemon one is dynamite!

 

 

 

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