December 29, 2006
Somebody's Mom's Lemon Pie
There were eight people at last weekend's Christmas gathering, so the wee wifey baked four pies. The banana cream pie, classic favorite of the younger members of the household, was finished before the evening was up, but this one, a new addition to the spread, disappeared even faster. She had found it in one of the many comb-bound community compilation cookbooks she has collected, wherein whomsoever had contributed it identified it as Mom's recipe. Now it is ours, and it probably should be yours also.
1 cup sugar
1 Tablespoon butter -- softened
3 Tablespoons all purpose flour
1/8 teaspoon salt
2 eggs -- separated
1 cup milk
1/4 cup fresh lemon juice -- one good sized lemon
grated peel -- of 1 medium lemon
1 9 inch cookie crumb pie shell
The wee wifey has switched over completely from pastry crusts to cookie crumb crusts. For this filling, either basic shortbread cookies or lemon wafers would be suitable. The little electric food choppers will reduce them to crumbs in three shakes of the cammb's tail. 1-1/2 cups cookie crumbs and 5 Tablespoons melted butter, mix together and pat into pie tin. Pre-bake at 350 for about 10 minutes before filling.
Using a spoon, cream sugar & butter until well mixed. Add flour, salt, egg yolks and milk; mix well. Add lemon juice and peel; mix well. In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. Bake at 325 degrees F for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool.
The original recipe specified storing in the refrigerator, but since the eggs are completely cooked this isn't mandatory if you are serving the pie within a day or so.
Posted by triticale at December 29, 2006 06:52 PM | TrackBack