Prep 10 mins
Cook 20 mins
This pie is so impossibly good, it gave its name to the cookbook. The recipe comes from former premier of Ontario William Davis’s aunt, Winnifred Prouse, who always made this on his birthday. If you like a tart and lemony pie you will love it like me. Light as clouds.
- 2 lemons, juice and rind of, grated
- 3 eggs, separated
- 2 tablespoons hot water
- 1⁄2 cup granulated sugar (divided)
- 2 tablespoons butter
- 1 baked 9-inch pie shell
- In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
- Heat slowly, stirring constantly, until thick enough to coat a spoon.
- Remove from heat and allow to cool slightly.
- In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
- Fold in egg yolk mixture and pour into baked pie shell.
- Place pie briefly under broiler to give a golden top.
- Watch it constantly because it will brown quickly.
- Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
- Serves 6 to 8.
- NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
- I used extra large lemons for this pie.
- Impossible Pie Cookbook.