Friday, October 10, 2008

Lemon Pie

Boil until clear:
2 ½ C water
1 ¾ C sugar
2 T (heaping) corn starch
2 T (heaping) flour

Mix together and then gradually add to the hot mixture above, stirring constantly:
4 egg yolks
½ C lemon juice

You have to boil the first mixture long enough or the pie won't set up properly. Make sure to perfectly separate the egg yolks from the rest of the egg, as any imperfections will show.

My Grandma Benson's recipe, and the best lemon pie I've had.

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