Lillian Wright'S Lemon Pie

Name: Lillian Wright'S Lemon Pie
Ingredients: 1 c. sugar; 1 1/4 c. water; 1 Tbsp. butter; 1/2 c. cornstarch; 3 Tbsp. cold water; 6 Tbsp. lemon juice; 1 tsp. grated lemon rind; 3 egg yolks; 2 Tbsp. milk; 1 (8-inch) baked pastry shell; 3 egg whites; 6 Tbsp. sugar; 1 tsp. lemon juice

13 ingredients

9 steps

Ingredients

1 c. sugar
1 1/4 c. water
1 Tbsp. butter
1/2 c. cornstarch
3 Tbsp. cold water
6 Tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 Tbsp. milk
1 (8-inch) baked pastry shell
3 egg whites
6 Tbsp. sugar
1 tsp. lemon juice

Directions

1

Combine 1 cup sugar, 1 1/4 cups water and butter.
2

Heat until sugar dissolves.
3

Add cornstarch blended with remaining water. Cook slowly until clear, about 8 minutes.
4

Add 6 tablespoons lemon juice and rind.
5

Cook about 2 minutes.
6

Slowly add egg yolks beaten with milk and bring to boil.
7

Cool.
8

Pour into baked shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice.
9

Bake at 350° for 12 to 15 minutes.