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Lemon Pie - 3 Eggs

Categories: Pies & Tarts

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Ingredients

  • 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 2/3 cup boiling water
  • 1 egg beaten
  • 1 tsp lemon zest grated
  • 2/3 cup evaporated milk
  • 2 egg yolk
  • 1/3 cup lemon juice
  • 1 Pastry Crust
    • 1 c. unbleached all-purpose flour
    • 1/4 tsp. fine sea salt
    • 1/4 tsp. Clabber Girl Baking Powder
    • 1 c. unsalted butter chilled, cut into 1/2-inch pieces
    • 1 c. whole wheat pastry flour or white wheate flour
    • 1/4 tsp. cider vinegar
    • 1/3 c. ice water plus 1 Tbsp, as needed
    • 1 lg. eggs whisked, for egg wash
  • Meringue Topping
    • 1 tbsp. Clabber Girl Cornstarch
    • 1/3 c. water
    • 3/4 c. superfine sugar
    • 2 tsp. vanilla
    • 6 egg whites
    • 3/4 tsp. cream of tartar

Instructions

In the top part of a double boiler, mix together flour and sugar. Add boiling water; cook for 15 minutes, stirring frequently. Add beaten egg, yolks, and evaporated milk. Cook until smooth and thickened: remove from heat. Add lemon rind and juice. Cool. Pour into pastry shell*, top with meringue.

Brown in 400 degrees F oven for 8 to 10 minutes, or until top is browned.

From The Clabber Girl Recipe Book "RECIPES TO WARM THE HEART" This was originally featured in our 1930 Clabber Girl Baking Book.