Lemon Pie


  • 1 1/2 cups fine dry bread crumbs
  • 3 tablespoons butter
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 teaspoon cornstarch
  • Grated rind of 1 lemon
  • 3 tablespoons lemon juice
  • 2 egg yolks
  • 1 (9-inch) unbaked pie shell
  • 2 egg whites
  • 4 tablespoons sugar


  1. Preheat oven to 450 degrees F.
  2. In a bowl, stir together the bread crumbs, butter and boiling water.
  3. In a second bowl, stir together the sugar and cornstarch, lemon rind, lemon juice and egg yolks. Combine both mixtures and transfer to the unbaked pastry shell.
  4. Bake for 20 minutes or until filling is set and pastry is browned.
  5. In a medium mixing bowl, beat egg whites until foamy. Gradually beat in sugar until a satiny meringue is formed.
  6. Lower oven heat to 325 degrees. Remove pie from oven and spread meringue over top, taking care to connect it with the pastry all around the edge.
  7. Return to oven and bake until meringue is browned, 15 to 20 minutes more. Cool to room temperature, away from drafts.

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