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Wednesday, May 13, 2009

lemon pie, how to make it

We have a request for the lemon pie recipe, which I'm happy to oblige. It is the very best lemon pie. At least so far.

I know that there will be some of you who think, "Microwave? But what about all the volatile nutrients and vitamin bundles that you're killing?" I know, I know. But it works in a pan, too, I'm sure. Put it in pate brisee or a lard crust, because they are yummy. When you buy the cream, don't buy ultra-pasteurized, unless that's all your store has. Pay the extra money.

Here's the recipe, exactly as it appears in our family cookbook.

Lemon Pie
serves 6
4 T cornstarch
1 C sugar
2 2/3 T lemon juice
1 T lemon rind
1 C boiling water
1 egg
2 T butter

Mix cornstarch and sugar in bowl. Add lemon juice, rind and boiling water. Microwave 2 minutes and stir with whisk. Repeat until mixture is bubbly. Add small amount of mixture to slightly beaten egg. Pour into cooked mixture and stir well. Microwave 1 minute. Stir in butter. (I usually add about 1/4 C more water because the mixture is too thick. I just play with it after it is cooked.) Cool. Pour in pie shell.

Now, my (Layne's) notes. I will try it with agave nectar and see how it works, since I just ordered 6 45 oz. bottles of it. I use 1/4 C of lemon juice instead of 2 2/3 T, and you can use either more lemon juice (me) or apple juice (Mom) to thin out the mixture, instead of water. And once it has cooled in the pie shell, it can be topped with whipped cream and eaten tiny slivers at a time until it's all gone, or you can share it with others if you must.

I probably don't need to tell you this, but blind bake your pie shell first. I so far have not discovered a pie weight method I like, so I usually just blind bake it as is. It shrinks a little, and makes a less visually stunning pie, but meh. I'd like to try those pie weights that are on a chain, or in a cheesecloth bag, and see how they work. Have any of you used them?

6 comments:

tipsybaker said...

I think agave nectar might end up having the same troubled relationship with lemons as Sucanat. I will be interested to hear.
Do you not like using rice and beans to weight your pie crusts?
Also, do you really have an official family cookbook? Like, in a binder, or even bound? I want to know more as this whole concept fascinates me. We don't have one. I do have my grandmother's recipe files (the Brigham City grandmother) but they are an unedited mass of 3x5 cards that include both treasures (peach ice, cherry cake, honey candy) and roughly 10,000 varieties of Jell-O salad.

Layne said...

We do have a family cookbook--in a binder, not bound. It has some great recipes, too. A little more dependent on canned soup in some cases than I would like, but I just make substitutions.

Also, ha! Jell-O salad. Does she have the one that has walnuts and pearl onions in lime? We call that Mink Creek Jell-O.

And you know, as famous as Mormons are for their Jell-O salads, I've never made one. I was asked to bring one to a ward party once, and I was all, "Hells NO!" I just brought plain Jell-O in a pan.

My aunt and mom make one called Christmas Ribbon Jell-O that has clear and opaque versions of all the flavors in the color spectrum. It's pretty crazy good.

All8 said...

I think serving suggestions should be 1. Yep, just one. If I was nice, I'd have to bake another pie for everybody else.

DH's mom put together a family cookbook when DH left for his mission. She has added to it as their family has been added to with DILs and a SIL. Each page is in a protective sheet and then a binder to hold it all together.

Layne, If you like lemon, try this recipe. http://go-and-do.blogspot.com/2008/07/lemon-cream-dessert.html

tipsybaker said...

Nope, no Mink Creek Jell-O here, but I'm looking at a "Christmas Rainbow Salad" that appears similar to what you describe.
The one I remember best was pale green. I think it must be the "Sea Foam salad."

balabanian said...

Thank you for the recipe! I love all lemon desserts, and i am going to make it this week. And with the clumsy way i make pies, I might even manage to make it worthy of the ugly delicious label. But in the meantime, i think i have a few others to offer.

Layne said...

All8: I do love lemon, now that you mention it, and I will try your dessert posthaste.

Tipsy: I think that's what we call Lime Fluff(?)(!) in this area.