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Friday, November 26, 2010

Lemon Pie

This is Taylor's pie and coincidentally it is from a recipe by Robert Taylor that my mom had.  We have tried all sorts of other lemon pies but this one is the best and next to huge helpings of mashed potatoes and gravy is one of Taylor's favorite things at the holidays.  Make sure you beat the eggs in a separate bowl and add them separately.  If you just dump the eggs in to the hot mixture you will end up with chunks of cooked egg white in your pie.

Lemon Pie

1 1/2 c sugar
1/3 c cornstarch
1 1/2 c hot water
3 Tbsp butter
1/4 c lemon juice
1 1/2 Tbsp grated lemon rind
3 egg yolks, slightly beaten
9 inch baked pastry shell, cooled

Mix sugar and cornstarch in a saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.  Slowly stir in eggs a little at a time.  Boil 1 minute longer.  Remove from heat.  Blend in butter, lemon juice and rind.  Pour into baked shell and chill before serving.  Serve with whipped cream.