Bob's Mother's Lemon Pie
Submitted by flee
Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.
YIELD
1 piePREP
5 minCOOK
15 minREADY
20 minSometimes the best recipes are the ones written on a stained index card in somebody’s mother’s handwriting.
This lemon pie is exactly that kind of recipe. No meringue, no layers, no complications. Just a smooth, tangy lemon custard made in a double boiler with egg yolks, butter, fresh lemon juice, and grated zest.
Pour it into a pre-baked shell and let it set. That’s the whole thing.
The double boiler method gives you gentle, even heat, so the custard thickens without scrambling. It’s the kind of foolproof approach that gets passed down for a reason.
Kitchen Tips
- Stir constantly as the cornstarch mixture thickens. A double boiler is forgiving, but neglect will still give you lumps.
- Add the egg yolks gradually and stir them in quickly so they temper smoothly into the hot mixture.
- Top with fresh whipped cream if you want something on top, or serve it bare. The filling is rich enough to stand alone.
Ingredients
Directions
Combine sugar and cornstarch in top of double boiler.
Add the water slowly, stirring until thick.
Gradually add the egg yolks, butter, grated lemon rind, lemon juice and salt.
Stir for 1 or 2 minutes before pouring into a baked shell.
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