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BETTY CROCKER LEMON PIE

1 1/2 c. sugar 5 1/2 tbsp. or 1/3 c. cornstarch 1 1/2 c. water 3 egg yolks, slightly beaten 3 tbsp. butter 4 tbsp. lemon juice 1 1/3 tbsp. grated lemon rind

Mix in saucepan sugar and cornstarch. Stir in gradually water. Cook over moderate heat, stirring constantly, until mixture thickens. Boil 1 minute. Stir half the hot mixture into beaten egg yolks. Return to pan. Boil 1 minute longer, stirring constantly. Remove from heat. Blend in butter, lemon juice and lemon rind. Pour into baked pie shell. Cover with meringue. Bake.

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