Community Pick
Lemon Pie
"A good, old fashioned lemon pie!"
photo by ginapowers
- Ingredients:
- 9
- 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
- In a bowl, mix the sugar, flour, cornstarch, and salt together.
- In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
- Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
- 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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Reviews
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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. -
Just like Mom use to make! -
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. -
This recipe was super easy and absolutely out of this world! Made exactly as written. Everyone loved it! I made with the weepless meringue recipe but only used 2 Tablespoons of sugar instead of 6 Tablespoons that the recipe called for.
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Good recipe, great lemon taste, not too powerful.. I didn't put meringue on it, just had it straight and it was wonderful. My kids really liked it. And I used one of those pre- made graham cacker crusts. Yummy!
see 20 more reviews
Tweaks
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I made this pie for my mother-in-law and it was delicious. Light and tangy. It was a very big hit. She doesn't like the meringue so I served it with whipped cream instead. Just a note to remember to grate the lemon zest before juicing the lemons. I got ahead of myself and didn't do this and zesting a half of a juiced lemon is challenging. I give this pie 5 stars. Fabulous flavor and easy to make. -
I used KEY LIMES instead of the lemon juice and whipped cream...I makes my mouth water just thinking about it. A MUST for anyone who likes lemon or lime pie...lemon/keylime pie????
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
