Thursday, July 22, 2010
Easy As Lemon Pie
1 pack graham crackers, crushed fine
6 tbsp butter, melted
1/4 c powdered sugar
Mix, press into pie plate and bake at 375 for 15 minutes.
1 c sugar
2 tbsp flour
3 tbsp corn starch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks
Whisk sugar, flour, cornstarch and salt together in pan.
Stir in lemon juice and zest. Cook over medium heat, stirring constantly until comes to boil.
Stir in butter.
Place yolks in a small bowl and whisk in 1/2 c of lemon mixture, whisk that mix back into pan.
Bring to boil and continue to cook until thick, stirring constantly.
Remove from heat, pour into crust.
I top this pie with cool whip because *sigh* its what my husband loves. But I think whipped sweetened cream would be great, or nothing at all! Just eat it like that, straight from the pan!
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