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Lemon Pie

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 1 ( 8-inch) pie


  • 2/3 - recipe Sweet Dough
  • 1 - lemon, juice and grated rind
  • 2 - eggs
  • 1 - Tablespoon cornstarch
  • 1 - cup water
  • 1/2 - cup sugar
  • 1 - rounded tablespoon butter
  • Pinch of salt


Preheat oven to 350� F.

  1. To make pastry, use two-thirds recipe for Sweet Dough
  2. Line a pie tin with pastry and bake until crust is light brown.
    Mix egg yolks, cornstarch, water, sugar, and butter. 
  3. Cook together over boiling water in top of double boiler, stirring constantly until thick and smooth. 
  4. Cool. 
  5. Add lemon juice, grated rind, and salt to stiffly beaten egg whites. 
  6. Stir this mixture into the cooled custard. 
  7. Spread on baked pie shell.
  8. Top with meringue:
  • 3 - stiffly beaten egg whites
  • 3 - Tablespoons confectioner's sugar
  1. Heap meringue lightly on the pie and bake about 15 minutes, or until meringue is golden brown. 
  2. Turn off heat, wedge oven door open a little, and let pie cool slowly in cooling oven.

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