This is for Connie in Tx.
I wonder too what you might have done to make your lemon pie 'runny'. I thought
maybe you put the whole eggs in instead of only the yolk? That might have done
it. I find pies are usually too sweet for me, altho that is the purpose I know.
Here is a recipe that I always make . off the cornstarch box. There again, this
calls for 1 cup of sugar and I never use that much. 3/4 of a cup is more than
enough, but I will put 1 cup in the recipe order because that is the original
recipe. This is from Best Recipes from back of boxes, bottles , can and jars.
Lemon Pie
1 cup sugar
3 tbsp Argo corn starch
1 1/2 cups cp;d water
3 egg yolks. slightly beaten
1 lemons grated rind
1/4 cup lemon juice
1 tbsp margarine
1 9 inch baked pastry shell
3 egg whites
1/3 cup sugar
Stir together 1 cup of sugar and cornstarch in a 2 quart saucepan. Gradually
stir in water until smooth. Stir in egg yolks, stirring constantly, bring to
boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon rind,
lemon juice and margarine. Cool. turn into pastry crust.
Beat egg whites until foamy in a small bowl with mixer at high speed. Add 1/3
cup sugar, 1 tbsp at a time, beating after each addition. Continue beating sntil
stiff peaks form. Spread meringue around edge of filling, first touching crust
all around, then fill center. Bake in 350 deg. oven for 15 minutes until lightly
browned. Cool at room temperature away from Draft. Makes 6 to 8 servings.
I hope this turns out good for you. I have made pies from this recipe for years.
Have a good day. Tennesseyanky
http://www.nancyskitchen.com/a>
