Mom's Lemon Pie
Mom's Lemon Pie recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 2 | each |
lemons
grated rind of |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| 79 | ml |
lemon juice
|
|
| 2 | x |
lemons
grated rind of |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Directions
Mix sugar, flour, cornstarch and salt together.
Add the boiling water, stirring constantly, using high heat until mixture begins to thicken.
Then cook on a low heat until thick.
Add beaten egg yolks.
Cook 2 minutes longer on low heat.
Add the lemon juice and rind.
Cool.
Pour into previously baked pie shell. Cover with meringue Makes one 9 inch pie.
