The fresh flavor in this bright yellow pie comes from candied lemon peel and fresh lemon juice.

Advertisement

Ingredients

Directions

  • Prepare Rich Almond-Pastry for Single-Crust Pie; set aside. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in a large bowl. Set aside.

    Advertisement

Filling:

  • In a medium saucepan, combine 1 1/3 cups sugar, flour, cornstarch, and 1/4 teaspoon salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Whisk until smooth. Pour into pie crust.

Meringue:

  • Add salt to egg whites in bowl. Beat egg white mixture with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

  • Immediately spread meringue over warm filling, carefully pushing meringue to the crimped pastry edge to seal well and to prevent shrinkage. Bake in a 325°F oven for 35 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Cover loosely and refrigerate at least 2 hours before serving (meringue may bead slightly as it chills).

Nutrition Facts

589 calories; 29 g total fat; 162 mg cholesterol; 232 mg sodium. 77 g carbohydrates; 9 g protein;

Reviews