-
-
My review
Old Fashioned Lemon Pie
Pat
"This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness."
Added to shopping list.
Go to shopping list.
Ingredients
servings 287 calsOriginal recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts
Per Serving: 287 calories; 9.7 g fat; 48 g carbohydrates; 3.1 g protein; 84 mg cholesterol; 219 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4249 Ratings
-
-
-
-
-
Most helpful positive review
12/24/2007
Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the we...
Most helpful critical review
5/21/2003
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from...
Most helpful
Most positive
Least positive
Newest
5/21/2003
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from...
12/24/2007
Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the we...
2/10/2002
This is the best lemon pie recipe I've tasted!!! I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also, I dont have a double boile...
3/16/2000
I liked the freshness of the ingredients used in this recipe! I did alter the proportions of sugar to lemon and lemon rind, so as to create a filling which had a more lemon-y flavor to it. I add...
6/1/2011
Patience is the key here. I did modify the recipe after the fist go around, for my family it was too sweet and not lemony enough. Since the first pie, I use the following modifications: 1. Cook ...
3/30/2002
This is the BEST Lemon Pie recipe I have ever used. I have used the recipe several times, with consistantly GREAT results! It is always a hit at Easter and family reunions.