JadziaDax

This thread is in response to a specific request.

Creamy Lemon Pie

Ingredients
3 egg yolks
1 (14-ounce) can Sweetened Condensed Milk ( NOT evaporated milk)
1/2 cup fresh-squeezed lemon juice
Grated rind of 2 lemons
1 (8- or 9- inch) baked pastry shell or graham cracker crumb crust

Preparations
Preheat oven to 325°.

Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in condensed milk, lemon juice, and lemon rind.

Pour into pastry shell or crumb crust.

Bake 30 to 35 minutes or until set.

Remove from oven. Cool 1 hour. Chill at least 3 hours.

Before serving, spread whipped cream over pie.

Serves: 8

JadziaDax

Simply Sweet Lemon Meringue Pie

Ingredients
1 cup sugar
2 tablespoons flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 large lemons, juice of
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons sugar
1 9 in. baked pie crust

Preparation
In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt.

Stir in water and lemon juice.

Cook over medium high heat, stirring constantly until mixture comes to a boil.

Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture.

Whisk egg yolk mixture back into remaining sugar mixture.

Bring to a boil and continue to cook, stirring constantly until thick.

Remove from heat.

Let cool slightly then pour into baked pie crust.

Preheat oven to 350 degrees.

For meringue, whip 4 egg whites until foamy.

Add 6 tablespoons sugar gradually and continue to beat until stiff peaks form.

Spread meringue over pie, sealing edges at the crust.

Bake at 350 degrees for 10 minutes or until meringue is golden brown.