YIELD: 8 SERVINGS
1 c Sugar
3 tb Cornstarch
6 lg Eggs
2/3 c Lemon juice
5 tb Butter or margarine, melted
1 tb Grated lemon rind
1 ea Unbaked 9-inch pie shell
1 ea Heat oven to 325’F. In
-large bowl, combine sugar
-and cornstarch. With
wire whisk, beat in eggs, one at a time, until well combined. 2. Stir
in lemon juice, butter, and lemon rind until well combined. Pour mix-
ture into pie shell. 3. Place filled pie on rimmed baking sheet. Bake
50 minutes or until golden and a thin knife inserted into pie about 1
inch from edge comes out clean. Cool pie on wire rack. Serve
immediately or refrigerate until ready to serve. Country
Living/Dec/91 Scanned & fixed by DP and GG
TO ALL
Yields
1 servings