No Image
prep time
25 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- FILLING
- 3 - eggs
- 1 cup sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups water
- 2 tablespoons butter, softened
- 2 teaspoons lemon rind, grated(makes lemon zest)
- 5 tablespoons lemon juice
- CRUST
- 1 - 9 inch pie shell, baked
- MERINGUE
- 6 - egg whites
- 1/4 teaspoon vanilla extract
- - dash of salt
How To Make lemon pie
-
Step 1Preheat oven to 325F. Combine the eggs and 1/2 c. sugar in a small bowl. In a double boiler, mix 1/2c. sugar, cornstarch, salt, and water. Cook over boiling water until thick; stir constantly. Cover. Bring mixture to a boil; boil one minute. Stir occassionally. Spoon a little of the hot mixture into the egg yolk, stir quickly. Beat the egg yolk into the hot mixture. Cook two minutes; stir constantly. Remove the pan from the water; stir in the butter, lemon rind and juice. Pour into pie shell.
-
Step 2Beat the egg white and salt until foamy. add the vanilla, beat in remaining sugar 1 Tbsp. at a time; continue beating until stiff and shiny. Cover pie with meringue. Make sure there are no gaps and the edges are sealed with meringue. Bake until delicately browned, about 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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