| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 8 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 6 | Large eggs | |
| 2/3 | c | Lemon juice |
| 5 | tb | Butter or margarine, melted |
| 1 | tb | Grated lemon rind |
| 1 | Unbaked 9-inch pie shell |
INSTRUCTIONS
1. Heat oven to 325'F. In large bowl, combine sugar and cornstarch. With wire whisk, beat in eggs, one at a time, until well combined. 2. Stir in lemon juice, butter, and lemon rind until well combined. Pour mix- ture into pie shell. 3. Place filled pie on rimmed baking sheet. Bake 50 minutes or until golden and a thin knife inserted into pie about 1 inch from edge comes out clean. Cool pie on wire rack. Serve immediately or refrigerate until ready to serve. Country Living/Dec/91 Scanned & fixed by DP and GG Posted to MM-Recipes Digest V5 #008 by BobbieB1 <BobbieB1@aol.com> on Jan 8, 1998
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