SLICE OF LEMON PIE
This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.
Provided by Georgia Girl
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
- Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
- Cream the butter into the sugar mixture gradually, mixing thoroughly.
- Reserve 1 teaspoon of egg white and set aside.
- Beat the eggs well and add to the sugar mixture, blending until smooth.
- Grate 1 teaspoon of rind from the lemon.
- Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
- Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
- Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
- Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
- Seal and flute the edge.
- Cut 3 or 4 small slits in the top crust to allow steam to escape.
- Brush the top with the reserved egg white, avoiding the slits.
- Sprinkle the top with the sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.
SHAKER STYLE SLICED LEMON PIE
Make and share this Shaker Style Sliced Lemon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
- Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
- Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.
SLICE OF LEMON PIE II
My friend Minnie gave me a copy of the Holiday Cooking 2005 from the Harvey County Independent, a paper that serves her hometown. I saw this recipe in there and I had to try it. It was so good! It was so tart! It mellowed a little over the next few days, but it was still so good.
Provided by mliss29
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, and salt.
- Cream in the butter.
- Beat in the eggs one at a time until mixture is smooth.
- Add lemon zest, lemon slices, and water.
- Pour into unbaked pie crust and cover with a top crust.
- Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
- Let cool.
Nutrition Facts : Calories 448.2, Fat 22.6, SaturatedFat 8, Cholesterol 85, Sodium 458, Carbohydrate 57, Fiber 2.2, Sugar 31.7, Protein 5.8
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
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