Irene'S Lemon Pie Recipe

Name: Irene'S Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch baked pie shell; 1 1/2 c. sugar; 1 1/2 c. water; 1/2 tsp. salt; 1/2 c. cornstarch; 1/3 c. water; 4 egg yolks, slightly beaten; 1/2 c. lemon juice; 3 Tbsp. butter; 1 tsp. grated lemon peel; 4 egg whites; 1/2 tsp. salt; 1/2 c. sugar

Servings: persons

9-inch baked pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 egg yolks, slightly beaten
1/2 c. lemon juice
3 Tbsp. butter
1 tsp. grated lemon peel
4 egg whites
1/2 tsp. salt
1/2 c. sugar

1
Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan and heat to boiling.
2
Mix cornstarch and 1/3 cup water in small bowl to make a smooth paste.
3
Gradually add this to the boiling mixture, stirring constantly.
4
Cook until thick and clear.
5
Stir constantly!!
6
Remove from heat.
7
Combine egg yolks and lemon juice; stir into thickened mixture.
8
Return to heat and cook, stirring constantly, until the mixture bubbles.
9
Remove from heat.
10
Stir in butter and lemon peel.
11
Cover and let cool until lukewarm.

949

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9-inch baked pie shell, 1 1/2 c. sugar, 1 1/2 c. water, 1/2 tsp. salt, and more.

Yes, Irene'S Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irene'S Lemon Pie

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