Old Fashioned Lemon Cream Pie2014-12-10
- Yield : 1
- Servings : 8 servings
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
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Lemons – a simple sour pleasure made even better with the ole-timey recipe. Simple ingredients – Simple good
- 2 cups whole milk or 1 cup whole milk and 1 cup evaporated milk
- 1 cup granulated sugar
- 3 tablespoon cornstarch
- 3 tablespoon flour
- 2 eggs yolks (reserve the egg whites for meringue)
- 2 lemons juiced or 1/2 cup lemon juice (adding a 1/2 teaspoon of lemon extract enhances the flavor)
- 2 egg whites
- 3 tbsp sugar (or 4 tbsp powdered sugar)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
Prepare and bake a 9" pie crust.
In a saucepan, heat the milk to just before boiling. Set aside.
In a separate pan, combine the sugar, cornstarch, flour and mix really well. Add the egg yolks and mix thoroughly.
Stirring constantly, gradually add the heated milk and boil until thick.
Remove from heat and let cool completely. Once cool add the lemon juice and blend.
Pour into the baked pie shell and top with meringue or grated lemon rind and garnish with lemon peel.
For the meringue - Preheat oven to 350 degrees.
Whip egg whites until frothy.
Add the cream of tartar. Whip until stiff and not dry and until the mixture stands in peaks. The peaks will lean over slightly when the beaters are removed.
Add (half a teaspoon at a time) either the granulated sugar or the powdered sugar. Then add the vanilla. Continue mixing but do not overbeat.
Bake until lightly brown 10 to 15 minutes depending on the thickness of the meringue. Set aside to cool. It is recommended that since the crust is already baked, to use aluminum foil collar or a pie crust shield
Chill pie before serving.