Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ pounds | Butter; melted |
6 \N | Eggs |
2 cups | Sugar |
⅓ cup | Cornstarch |
½ cup | Half-and-Half |
6 \N | Lemons; juice of |
1 \N | 9-inch unbaked pie shell |
Mix melted butter w/ eggs & sugar in electric mixer on medium speed 2-3 min., or until well mixed. Stir cornstarch into half-and-half to dissolve, then pour into egg mixture. Add lemon juice & stir until well mixed. Pour into pie shell. Bake 1-½ hrs. at 300 degrees until brown on top & done in center. To tell if pie is done, shake pan gently. Filling should shiver in the middle and not be runny.
CONFEDERATE HOUSE
WESTHEIMER; HOUSTON: WINE:
QUADY PORT ARTIST'S EDITION
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .