Nicole's Favorite Lemon Pie
Yield
1 piePrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | cup |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
salt
|
*
|
| 3 | each |
egg whites
|
*
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 6E+1 | ml |
lemon juice
|
|
| 237 | ml |
water
boiling |
|
| 4 | each |
egg yolks
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
salt
|
*
|
| 3 | each |
egg whites
|
*
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth.
Add slightly beaten egg yolks, butter, lemon rind and juice and salt.
Cook 2 or 3 minutes.
Pour into baked shell.
Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar.
Bake in a slow oven 15 minutes or until brown.
