Monday, March 14, 2016

Lemon Cream Pie

1 1//4 cups sugar
1/4 tsp salt
6 T cornstarch
1/ 1/2 cups boiling water
3 eggs, slightly beaten
6 T lemon juice
1/4 tsp grated lemon rind
2 T butter
1 cup heavy cram, whipped and sweetened
Baked 9 inch pie shell

Combine sugar, salt, and cornstarch in a 2 or 3 quart saucepan.  Blend well.  Place over medium heat and add boiling water, stirring rapidly until smooth and thick.  Bring to a full boil to thoroughly cook the cornstarch.  Remove from heat.  Add a little of the hot pudding to the eggs while stirring rapidly.  Return egg mixture to hot pudding and reheat, stirring constantly, just until smooth.

Remove from heat and add lemon juice and rind and butter.  Pour filling into baked pie shell.  Chill.  Serve topped with whipped cream.

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