2 large lemon (4
tablespoons juice)
1 tablespoon
fresh lemon zest
1 tablespoon
cornstarch
2 large eggs
1 8-inch
ready-to-fill pie crust
1 tablespoon
granulated sugar
Granulated
sugar
Preheat oven to
350-degrees. Sprinkle pastry lightly
with sugar. Partially bake crust for 8 minutes.
Remove from oven, cool on wire rack and set aside. Mix eggs and sugar with an electric mixer
until thick and creamy, about 5 minutes.
Add cornstarch, lemon zest and lemon juice. Mix an additional two minutes or until creamy
smooth. Pour filling into partially
baked crust. Return to oven and bake and
additional 15 to 20 minutes or until set.
Cool at room temperature and serve with a dollop of whipped cream.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S.
Home Economist