Lemon Pie

 I recently found this wonderful book at the library and I am in love....I recommend anyone who loves baking to find this book and look thru it. We have made the Buttermilk Pie and the pat a pan piecrust. Very "gut"

I find all things Amish inspiring and this book is no exception. There are two others as well that I want to look at.

I wanted to share this recipe since I like lemon things I wanted to make this pie badly so I made it for Family Home Evening.

Lemon Pie
Makes 1 nine-inch pie

1 homemade pie crust pre cooked
3 tbsp cornstarch
1 1/4 cups plus 6 tbsp sugar
1/4 c fresh lemon juice
1 tbsp lemon zest
3 large eggs, separated
1 1/2 c boiling water

Preheat oven to 425

In a medium bowl, combine cornstarch, 1 1/4 c sugar, lemon juice, and lemon zest. In small bowl beat eggs yolks. Add the eggs yolks to cornstarch misture. Gradually add the boling water to the mix, stirring all the while. Pour misture into a small saucepan and heat to boiling over medium heat. Boil gently for 4 minutes, stirring constantly. Pour into the unbaked pie shell. In a separate bowl, beat egg whites until stiff but not dry.(room temp eggs work best to make stiff egg whites) Gradually beat in the remaining 6 tbsps of sugar.Spread the meringue over the top of the pie. Bake for 5 to 10 minutes or until browned. Cool on wire rack or windowsill until pie is firm and 45 minutes. Store leftovers in a sealed cake safe. Pie keeps for about 5 days.

Have a blessed day...

Love,

Erika