Lorna's Lemon Pie Filling

April 29, 2013

168

There is nothing better than lemon pie made from scratch! I know you are thinking "That's way too much work!". Well, it is actually pretty easier and tastes great! When lemons are in season, I squeeze the juice and freeze in a water bottle for using later. I even zest the lemon and freeze that in a container as well.

1 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 1/2 cups warm water
Grated peel of 1 lemon
1/2 cup lemon juice
4 eggs, separated
1 tbsp butter or margarine

Mix sugar, cornstarch and salt together. Add water, lemon peel, lemon juice and cook over medium heat until mixture is thickened and boils. Remove from heat. In a small bowl, beat egg yolks. Stir a small amount of boiled mixture into yolks. Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Return to heat, cook while stirring until thickened. Do not boil. Stir in butter, pour into pie shell. Use egg whites to make meringue. Spread on pie and bake for 10 minutes at 400 or until golden brown.

Nutritions

Calories
200

Sodium
81mg
3% DV

Fat
3g
5% DV

Protein
2g
5% DV

Carbs
44g
15% DV

Fiber
1g
4% DV

Baked