Recipe by internetnut
I have not tried this recipe. I got it from Eggland's Best.
Top Review by Bonnie G #2
Trying to learn to make lemon pie and decided to give this a try. I used a large stone pie plate and the recipe did not make enough filling so had to make a second batch and add to it. This might have caused my problem as the filling was not completly set and turned out runny (maybe I didn't cook it long enough - possible) However; it looked wonderful and the flavor of the lemon was good, though I'd cut down on the sugar next time (I prefer tart over sweet). All in all a pretty simple recipe and knowing what I do now, will make again with these small changes. Thanks Internetnut for a good recipe.
- 4 eggland's best eggs, separated
- 15 ounces folded refrigerated pie crusts
- 1 1⁄2 cups sugar, divided
- 5 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 cup water
- 1⁄2 cup milk
- 1 tablespoon butter
- 1⁄2 cup fresh lemon juice
- 1⁄4 teaspoon cream of tartar
Directions See How It's Made
- Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
- Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
- In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
- Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
- Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
- Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.