| 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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