This yummy pie was our Father's Day treat this weekend. We ate it all before I ever thought of taking a photo.
A slice of lemon pie on a hot day…what a perfect combination!
9-inch baked pie shell
1¼ cups granulated sugar
6 tablespoons cornstarch
¼ teaspoon salt
Combine sugar, cornstarch and salt; gradually stir in milk and cook over moderate, stirring constantly. Heat until thick and clear.
2 cups milk
Stir in egg yolks and cook about 5 minutes, stirring constantly. Temper the yolks by adding a little of the hot mixture and warming them slowly, so they don't scramble when added to the hot filling.
3 egg yolks
Add lemon juice, rind and butter.
½ cup lemon juice
1 tablespoon grated lemon rind
1 teaspoon lemon oil
2 tablespoons butter
Pour into cooled, baked pie shell. Add meringue topping while still warm.
3 egg whites
6 tablespoons granulated sugar
1 teaspoon lemon juice
Cover filling with meringue made by beating egg whites until stiff, slowly adding sugar and lemon juice. Completely seal edges and bake at 425° about 5 minutes until lightly browned. Refrigerate.
Additional ingredient: 2 pints of vanilla ice cream, slightly softened
Layer 1 pint of vanilla ice cream one half of the cooled filling into a baked deep dish pie shell. Freeze. Top with 1 pint of vanilla ice cream and one half of the cooled filling. Freeze. This can be kept in freezer for up to a week. Top with meringue and seal the edges to the crust. Brown under the broiled and serve immediately.
|Annette is looking lovely as pie in her yellow cotton ensemble.|