mother's lemon pie

Name: Mother's Lemon Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 large baked pie shell; 3/4 cup(s) sugar; 1/4 teaspoon(s) salt; 4 tablespoon(s) cornstarch; 1 teaspoon(s) lemon rind, grated; 1/3 cup(s) fresh squeezed lemon juice..not from concentrate); 3 large egg yolks; cup(s) 1 1/2 cups water; 1 tablespoon(s) butter

(1 RATING)

21 Pinches

Aleta Beane

Murray, KY

Updated on Oct 5, 2014

I saved this from my mother's recipe box which was given to her by a friend. This lemony custard pie is delicious...easily made and short prep time. Fresh lemon juice is the key! Delicious

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prep time 15 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

1 large baked pie shell
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 teaspoon lemon rind, grated
1/3 cup fresh squeezed lemon juice..not from concentrate)
3 large egg yolks
cup 1 1/2 cups water
1 tablespoon butter

How To Make mother's lemon pie

Step 1

Mix dry ingredients. Add water a small amout at a time and combine. Cook until thickened.

Step 2

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.
Step 3

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.
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