Pies • A family favorite
2020 CookbookLemon Pie
- Heat
- Stovetop
- Time
- 3 hr + chill
- Makes
- Not recorded
From Carol Gordon Oertle & Alice Farnsworth Oertle. Without a shadow of a doubt this is my favorite pie. I remember staring at the sliced pieces of pie as a little kid, hypnotized by their bright color and slight wobble of the custard. On my mission this was the dessert I most dreamed about eating when imagined home (Thanksgiving was the first major holiday after I got back). This recipe makes enough for 1 deep pie pan. If you like meringue it goes great with it.
01
Ingredients
- Egg Mixture: Combine the following ingredients in a small bowl. When egg mix is well combined set aside
- 4 egg yolks
- ¼ cup of white sugar
- 1 ½ tsp of grated lemon rind
- ½ cup of fresh lemon juice
02
Method
- 01
Dry Ingredients: 2 cups of water 7 Tbsp of Cornstarch 2 Tbsp of Flour ¼ salt 1 ⅓ cup of sugar
- 02
In a medium-large heavy saucepan stir together DRY cornstarch, flour, salt, and sugar.
- 03
Add water and stir. Turn on medium-high heat, and bring to a boil, cooking and stirring til thick, bubbly, and translucent. Remove from heat for a second and temper the egge mixture in a reserved bowl with some of the hot liquid. Stir tempered egg mixture back into the saucepan, whisking rapidly. Bring to a boil one more time and cook for one minute, stirring constantly. When the one minute cooking time is up, remove from heat and stir in :
- 04
¼ cup of butter 1 tsp of vanilla OPTIONAL: Yellow food coloring (if you like it neon colored)
- 05
When the butter and vanilla is totally incorporated, taste and adjust. If it requires more lemon flavor add more lemon rind and lemon extract (more lemon flavor and less liquid. If you add straight lemon juice then the filling might not set correctly). If the pie is too sweet add a pinch more salt. Pour into cooked pie crust and refrigerate 3 hours or until set. Serve with whipped cream or meringue.