This is a must have dessert at every family holiday - my great grandmother's lemon pie recipe. We increased her original recipe by 1.5x to accomidate our larger pyrex pie plate.
4 ½ tablespoon Cornstarch
¾ teaspoon Salt
⅜ cup (3 oz) Cold Water
1 ½ cups (12 oz) Boiling Water
1 ½ cups Sugar
⅜ cup (3 oz) Lemon Juice (~3 Lemons)
3 tablespoons Butter (room temp)
3 tablespoons Grated Lemon Rind
3 Eggs (Beaten)
Preheat oven to 450F.
In a small sauce pan, stir together cornstarch, salt, and cold water until dissolved.
Add boiling water and cook on medium heat until mixture boils.
Remove from stove, and stir in sugar, lemon juice, butter, grated lemon rind.
Add in beaten eggs slowly while stirring continuously
Cook on medium heat, always stirring until mixture thickens (and “plops).
Roll out crust, pour in mixture, cover with second crust and cut slits. Place in a 9 inch deep pie plate. Cover edges of the pie with aluminum foil.
Bake at 450F for 15 min.
Reduce heat to 350F and bake for an additional 30 minutes. When there is 10 minutes left remove the foil.