Lillian Wright'S Lemon Pie Recipe

Name: Lillian Wright'S Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. sugar; 1 1/4 c. water; 1 Tbsp. butter; 1/2 c. cornstarch; 3 Tbsp. cold water; 6 Tbsp. lemon juice; 1 tsp. grated lemon rind; 3 egg yolks; 2 Tbsp. milk; 1 (8-inch) baked pastry shell; 3 egg whites; 6 Tbsp. sugar; 1 tsp. lemon juice

Servings: persons

1 c. sugar
1 1/4 c. water
1 Tbsp. butter
1/2 c. cornstarch
3 Tbsp. cold water
6 Tbsp. lemon juice
1 tsp. grated lemon rind
3 egg yolks
2 Tbsp. milk
1 (8-inch) baked pastry shell
3 egg whites
6 Tbsp. sugar
1 tsp. lemon juice

1
Combine 1 cup sugar, 1 1/4 cups water and butter.
2
Heat until sugar dissolves.
3
Add cornstarch blended with remaining water. Cook slowly until clear, about 8 minutes.
4
Add 6 tablespoons lemon juice and rind.
5
Cook about 2 minutes.
6
Slowly add egg yolks beaten with milk and bring to boil.
7
Cool.
8
Pour into baked shell. Spread with meringue made of egg whites, 6 tablespoons sugar and 1 teaspoon lemon juice.
9
Bake at 350u00b0 for 12 to 15 minutes.

No nutrition data on file — estimate from the ingredient list.

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: 1 c. sugar, 1 1/4 c. water, 1 Tbsp. butter, 1/2 c. cornstarch, and more.

Yes, Lillian Wright'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.

Lillian Wright'S Lemon Pie

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