Lemon Pie

Happy Pi Day!  (3.14--get it?)  I know, I'm totally jumping on the bandwagon here with posting a pie recipe today, but since we love pie, and since this pie has a fresh springtime flavor, I just couldn't resist!

This is one of my honey's (honey hereafter referred to as "Dr. S", seeing as "Mr. Pots" was just too confusing, and he's well on his way to actually becoming "Dr. S") favorite pies.  It's tangy and cool and oh, so refreshing after a stick-to-your ribs dinner, not to mention nice and light if you're all about not ruining a dinner salad with a rich and heavy dessert. 

Dr. S likes his pie without the meringue, but you will have leftover egg whites from this recipe, and you can certainly whip them up and top the pie for that ever-classic "lemon meringue" combination--my daddy loves it that way!

Start with a prebaked pie crust.  If you need a recipe, try this one.  For a little more complicated and a lot more flavor, this crust is even better.

In a medium saucepan, combine sugar and cornstarch.

Gradually pour in water...

and egg yolks.  

Mix it well and bring to a boil over low heat, stirring constantly.  Boil one minute, then remove from heat.

Pour in lemon juice (and zest, and butter to prevent frothing, sorry, no photo).

Pour into prepared pie crust.

Cool at room temperature before refrigerating.  Chill before serving.

Lemon Pie

one 9" prepared pie crust

1 cup sugar

1/4 cup cornstarch

1 1/2 cups cold water

3 egg yolks

1/4 cup lemon juice

zest of one lemon

1 T butter

Combine sugar and cornstarch in medium sauce pan.  Gradually stir in water and egg yolks.  Bring to a boil over low heat, stirring constantly.  Boil one minute.  Remove from heat.  Pour in lemon juice, zest and butter and stir until smooth.  Pour into pie crust.  Cool at room temperature, chill in refrigerator before slicing and serving.

*to add the meringue, whip the egg whites with electric mixer until frothy.  With mixer running, pour in 1/4 cup sugar.  Continue to mix until stiff peaks form.  Spread over (warm) pie, spreading meringue all the way to the crust.  Bake in oven preheated to 350 for about 10 minutes, or until peaks start to turn golden brown. Cool completely at room temperature before refrigerating, and do not cover.