Probably took me about an hour to make and half hour to clean up because I tend to be one of those messy cooks. I'm still chilling it so I don't have a final taste test review but it would have to taste pretty awful for me not to give it two thumbs up! The filling is like silk, oh my! I did use 3/4 cup lemon juice but I used Meyer lemons which are a bit milder than your regular lemons. Give it a try you won't be disappointed.
Prize Lemon Pie
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- 9" pie shell, baked
- 7 tablespoon(s) cornstarch
- 1 1/2 cup(s) sugar
- 1/4 teaspoon(s) salt
- 1 1/2 cup(s) hot water
- 3 egg yolks, beaten
- 1/2 cup(s) fresh lemon juice
- 1 teaspoon(s) grated lemon peel
- 2 tablespoon(s) butter
- 3 egg whites
- 1 teaspoon(s) lemon juice
- 5 tablespoon(s) sugar
- 1. Mix cornstarch, sugar, salt in saucepan.
- 2. Add hot water gradually; cook over direct heat stirring constantly from 6-8 minutes until thick and clear.
- 3. Remove from heat and stir about 1//4 cup hot mixture gradually into beaten egg yolks.
- 4. Pour back into pan; cook at low heat, stirring constantly for 6 minutes.
- 5. Take off range; add lemon juice, peel and butter.
- 6. Set aside 3/4 cup of it.
- 1. Beat egg whites and lemon juice until they hold soft peaks.
- 2. Add sugar gradually, beating until whites are glossy and stand in firm peaks.
- 3. Fold meringue into filling in saucepan; pour into cooled, 9" baked pie shell.
- 4. Spread remaining 3/4 cup filling decoratively over pie.
- My also use this filling for tarts.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Prize Lemon Pie Recipe at a Glance
- COURSE: Pies/Pastries