Lemon Pie
A dish that leans on sugar and cornstarch.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 180 ml sugar
- 240 ml boiling water
- 30 ml cornstarch
- 30 ml flour
- 2 egg yolks slightly beaten
- 59 ml lemon juice
- Grated rind one lemon
- 5 ml butter
- Few grains salt
Make it lactose-friendly
- 1 teaspoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, butter, and egg yolks. Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan. Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 3.7 g |
| Fat | 6.6 g |
| Carbs | 91.0 g |
| Fiber | 0.4 g |
| Sodium | 10 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States