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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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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This Recipe for Lemon Pie (Penndutch) is one of thousands in the Recipes-to-go Fruit Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Lemon Pie (Penndutch) Recipe
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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This is a recipe for Lemon Pie (Penndutch) from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Lemon Pie (Penndutch)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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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