This has to be one of my favorite pies...light and delicious. I found this recipe in my Grandmother's Bible of all places scribbled out on a "scrap" of paper. And it was a scrap since she saved everything. Funny how our generation throws out everything and her 1920's generation saved everything.
I have made a few alterations but still have kept the integrity of the original recipe. Rose Levy Beranbaum's "THE PIE AND PASTRY BIBLE" is my personal choice for pastry and yes, I do...USE LARD for the best pie crusts.
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| Ready for Blind Baking |
@@@@@ Now You're Cooking! Export Format
Lemon Delicious Pie
1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3 egg yolks, unbeaten
1 cup milk
1 cup sour cream
1 9" pie shell, baked
----TOPPING----
whipped cream or
whipped meringue from 3 egg whites
Mix sugar and cornstarch. Combine with butter, lemon juice, egg yolks and milk. Cook in top of a double boiler until thick and cooked. Remove from heat and let cool.
When cool, stir in sour cream. Pour into baked pie shell.
Serve with whipped cream or make meringue with 3 egg whites.
Meringue: 3 egg whites 1/4 teaspoon cream tartar 6 tablespoons sugar
Preheat oven to 425F.
In Mixing bowl, beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar and continue beating until stiff and glossy. Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking. Bake five to six minutes.
Notes: W. H. Stoneman & Grace Harlow Sooy
Yield: 8 servings
** Exported from Now You're Cooking! v5.86 **
And the Finished Dessert for Enjoyment!
Lemon Delicious Pie
1 cup sugar
3 tablespoon cornstarch
2 ounce butter
1/4 cup lemon juice
3 egg yolks, unbeaten
1 cup milk
1 cup sour cream
1 9" pie shell, baked
----TOPPING----
whipped cream or
whipped meringue from 3 egg whites
Mix sugar and cornstarch. Combine with butter, lemon juice, egg yolks and milk. Cook in top of a double boiler until thick and cooked. Remove from heat and let cool.
When cool, stir in sour cream. Pour into baked pie shell.
Serve with whipped cream or make meringue with 3 egg whites.
Meringue: 3 egg whites 1/4 teaspoon cream tartar 6 tablespoons sugar
Preheat oven to 425F.
In Mixing bowl, beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar and continue beating until stiff and glossy. Pile meringue lightly on cooled pie making sure it touches edge of pastry to prevent it from shrinking. Bake five to six minutes.
Notes: W. H. Stoneman & Grace Harlow Sooy
Yield: 8 servings
** Exported from Now You're Cooking! v5.86 **
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| Filling Finished Cooking in Double Boiler (about 20 minutes of continuous stirring) |
And the Finished Dessert for Enjoyment!
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| Luscious...with Fresh Summer Strawberries |
4 comments:
I have never tried lard for a crust. I think my mom used it. But I remember her and my aunt use to use something called Fluffo. I have no idea what was in it but it made a damn good crust. It was like crisco but yellow. The last place I saw it was in a store was in Vermont in 1994... And thanks for visiting my blog!
HI Bill, I did not inherit my mother's cooking talents. She made the best pie crusts I have ever eaten.. And YES--she did use lard!!!!!
Yours looks so fabulous... Made my mouth water... Guess I'm hungry. ha
Betsy
I do use lard...but here's a little secret you will enjoy. Pillsbury Pie Crust in the "egg" section of the grocery. They are so good...
I dont cook or bake but boy would l like to eat a piece of this pie. i love lemon pies of any type and this one looks really good. mothers always used lard in her crusts and crust without lard is not the same to me.
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