Lemon Pie
- Crust
- 1 lemon
- 1 1/4 cups white sugar
- 1 cup water
- 2 ounces butter
- 1 Tbsp flour
- 1 egg
Make your crust. Cover the pie tins and bake exactly as for tart crusts. While the crust is baking, if it rises in the center, take a fork and open the crust to let the air out.
To make the filling, take the lemon and grate off the outside, getting only the yellow. The white part is bitter. Squeeze out all the juice. Add white sugar, water and butter. Put in a saucepan on the stove. When it boils, stir in the flour and egg yolk, beaten smooth with a little water. When it boils thick, remove from the fire and let it cool. Fill the pie crust with the mixture. Beat the egg white until stiff. Add a heaping Tbsp of sugar. Pour over the top of the pie. Brown in the oven.
To make the filling, take the lemon and grate off the outside, getting only the yellow. The white part is bitter. Squeeze out all the juice. Add white sugar, water and butter. Put in a saucepan on the stove. When it boils, stir in the flour and egg yolk, beaten smooth with a little water. When it boils thick, remove from the fire and let it cool. Fill the pie crust with the mixture. Beat the egg white until stiff. Add a heaping Tbsp of sugar. Pour over the top of the pie. Brown in the oven.
Submitted by Sep 16, 2009
15 min
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