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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 6 servings The following items or measurements are not included below: 2 lemons, rind of |
||
| Calories 426 | ||
| Calories from Fat 118 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 125mg | 41% | |
| Sodium 363mg | 15% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 74.5g | 24% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 50.4g | ||
| Protein 4.1g | 8% | |
Lemon Pie
By: Julesong
Mar 13, 2000
A good, old fashioned lemon pie!
SERVES 6
Ingredients
- 1 1/2 cups sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 cups boiling water
- 4 egg yolks, beaten
- 1/3 cup fresh lemon juice (use freshly squeezed - you'll be using the rind, too)
- 2 whole lemons, rind of, grated (rind only of 2 lemons)
- 1 baked 9-inch baked pie crust
Directions
1
In a bowl, mix the sugar, flour, cornstarch, and salt together.2
In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.3
Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.4
Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell. If you like, you can cover with meringue (use "Weepless Meringue #20159" recipe).
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Featured Reviews for This Recipe
From: RunnerMom
On Jun 24, 2009
Very easy, yummy pie. I would recommend tempering the eggs with the hot mixture first, before you pour in the egg yolks. Will fill a small pie crust, but not a larger sized crust. If you like sour, you could increase the lemon juice to 1/2 cup.
From: Chef #350386
On Dec 8, 2008
This needs more stars! We had company last night and 3 different people told me this was the best lemon pie they had ever tasted! i have to agree it was. (i cut the sugar to 1 cup and used meyer lemons) YUMMMMM!
From: Trixyinaz
On Apr 6, 2003
This pie was soooo easy to make. I think it literally took me 5 minutes to put together. I used fresh squeezed lemon juice and WOW! This pie is packed with lemon flavor. Tart and just the way it should be. Better than my moms (shhh, don't tell her). DH LOVES IT!!! Neither of us like meringue so we just used cool whip. Very Good Pie! This one is going into the Hall of Fame.
From: Chef #304513 Jim's Chef
On Dec 20, 2006
What a great recipe--easy and just the best texture. Not rubbery like some but did hold its shape to cut and serve. A friend gave me some meyer lemons which are sweeter than other types. I used grandma 2969's meringue. It looked like someone at Martha Stewarts kitchen made it. Thanks
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