Favorite Lemon Pie
Yield
servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
approximately |
|
| 1 | cup |
sugar
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 1 | large |
lemon
juice of |
*
|
| 1 | tablespoon |
butter
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 3 | each |
egg whites
|
*
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bread
approximately |
|
| 237 | ml |
sugar
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 1 | large |
lemon
juice of |
*
|
| 15 | ml |
butter
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 3 | each |
egg whites
|
*
|
| 45 | ml |
sugar
|
|
Directions
Cut crusts from bread slices.
Dip slices in bowl of water to soften; squeeze out water.
Use enough bread to make 1 cup, but do not pack too tighlty.
Put bread, sugar, egg yolks, lemon juice and butter in top of double boiler.
Cook until mixture thickens; then spoon into pie shell.
Beat egg whites until frothy; gradually add sugar, and continue beating until mixture forms peaks.
Spread meringue over filling.
Bake at 350℉ (180℃) about 20 minutes or until meringue is brown.
