Yummy Lemon Pie
Yummy Lemon Pie recipe
Yield
8 servingsPrep
20 minCook
20 minReady
40 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 | x |
lemon zest
grated |
*
|
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 | x |
lemon zest
grated |
*
|
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.
