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fresh squeezed lemon juice..not from concentrate)
Mix dry ingredients. Add water a small amout at a time and combine. Cook until thickened.
Lightly beat egg yolks, add a small amount of custard to egg yolks then gradually pour back into hot custard gradually, stirring constantly. Cook 2-3 minutes longer.
Add lemon juice, rind and butter. Pour into baked pie shell and top with meringue.(be sure to seal meringue to edges). Bake 400 till lightly browned.