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Lemon Pie
Ingredients:
1 baked 9" pie shell
1 1/4 c. sugar
6 Tbs. cornstarch
2 c. water
1/3 c. lemon juice
1 1/2 tsp. lemon extract
2 tsp. vinegar
3 Tbs. butter
1 baked 9" pie shell
1 1/4 c. sugar
6 Tbs. cornstarch
2 c. water
1/3 c. lemon juice
1 1/2 tsp. lemon extract
2 tsp. vinegar
3 Tbs. butter
Directions:
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick - about 25 minutes. This does away with the starchy taste.
Now add the lemon extract, butter and vinegar and stir thiroughly. Pour mixture into deep,9" pie shell, and let cool. Cover with meringue and brown in oven.
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick - about 25 minutes. This does away with the starchy taste.
Now add the lemon extract, butter and vinegar and stir thiroughly. Pour mixture into deep,9" pie shell, and let cool. Cover with meringue and brown in oven.
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