Lemon pie or pudding+

Yield: 1 8\" pie

Measure Ingredient
1 \N Or 2 slices white bread
1 \N 8\" pie shell
¾ cup Butter
1 cup Sugar
2 \N Lemons, 2 tb. zest and all the juice, 5 to 6 tb.
3 \N Eggs, separated
1 \N Whole egg
6 tablespoons Sugar

Cut crusts from bread. cut or tear the bread, gently, into large crumbs; arrange evenly in the pie shell. Melt butter over low heat; stir in 1 cup sugar, lemon peel and juice. heat until the sugar is dissolved. Beat egg yolks and whole egg together; sitr into the lemon mixture. cook and stir until mixture thickens. Do not boil. Heat oven to 350 degrees. Beat egg whites util frothy; gradually add 6 tb.

sugar, beating until stiff and glossy. Spoon hot lemon mixture evenly over bread in crust. Spread meringue over hot filling, carefully sealing edges to crust. Bake until light brown. Cool. Serve at room temperature.

Has anyone (like myself) ever looked for a recipe for simple lemon pudding? I found it a difficult task. I found this from which I can lift a recipe for that stuff which I seek. I might even try the pie sometime as it looks like good eatin' too.

Recipe from; 10,000 Tastes of Minnesota from the Womens's Club of Minneapolis.

mm format courtesy of Mary Riemerman Submitted By MARY RIEMERMAN On 10-05-95

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