Recipe by Pat
"This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness."
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1 (9 inch)
pie crust, baked
Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture, you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed, it will be thick enough to pour. The meringue also takes a long time to whip, so it is best to use an electric mixer. Also, egg whites whip better into meringue when they are at room temperature.
Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs?
This is the best lemon pie recipe I've tasted!!!
I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also, I dont have a double boiler but it cooks fine in a pan if you stir continually and watch the temperature. YUM!! Thank you for adding it!!
I liked the freshness of the ingredients used in this recipe! I did alter the proportions of sugar to lemon and lemon rind, so as to create a filling which had a more lemon-y flavor to it. I added more lemon juice and less sugar. Otherwise, it's good recipe! :-)
This pie turned out beautifully and was delicious.
This is the BEST Lemon Pie recipe I have ever used. I have used the recipe several times, with consistantly GREAT results! It is always a hit at Easter and family reunions.
Patience is the key here. I did modify the recipe after the fist go around, for my family it was too sweet and not lemony enough. Since the first pie, I use the following modifications: 1. Cook directly on the burner and whisk almost constantly, let the mixture boil for two minutes while whisking constantly so as to not burn (it takes a while). 2. Reduce the sugar to ¾ cup. 3. Increase lemon juice to ¾ cup. 4. Use 2 Tablespoons lemon zest.
Cooling the mixture before placing it in the crust is essential.
The four stars is for the recipe as written, before my modifications.
This recipe was forgetable....
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 287
** Calories from Fat: 87
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