Bob's Mother's Lemon Pie
Yield
1 piePrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | cup |
water
boiling |
|
| 4 | each |
egg yolks
beaten slightly |
*
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
lemon zest
grate |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 237 | ml |
water
boiling |
|
| 4 | each |
egg yolks
beaten slightly |
*
|
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
lemon zest
grate |
*
|
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.
