Lemon Pie (Penndutch) Recipe

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Lemon Pie (Penndutch) Ingredients

2 cup water, boiling
2 tbsp cornstarch
1 cup sugar
1/2 lemon, grated rind of
1 lemon, juice of
2 egg, separated
1 tbsp butter
1 *pastry
3 tbsp powdered sugar

A Recipe for
Lemon Pie (Penndutch)

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Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Lemon Pie (Penndutch)

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Lemon Pie (Penndutch) Directions

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Serves: 1

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Lemon Pie (Penndutch) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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