Ah, Memorial Day weekend. The unofficial start of summer. What’s a better way to celebrate than with a sweet-tart, super-lemony pie?
Now, this is a plain lemon pie. No meringue. Why? Meringue kind of gives me the heebie-jeebies.
I think it’s the texture. I love lemon flavor though, so hence, a completely egg-free pie!
Instead, I prefer to top it with whipped cream
Enjoy your Memorial Day weekend!
Do you prefer meringue or no meringue? Tell me in the comments!
Recipe: Servings: 8 Time, active: 15 minutes Time, Inactive: 5 hours Total Time 5 hours and 15 minutes
1 and a 1/2 cup of white sugar
3 tablespoons flour
4 and a 1/2 tablespoons cornstarch
2 and a 1/4 cup water
Juice and zest of 3 large lemons
3 tablespoons butter
1 9″ unbaked pie crust
Preheat oven 350 degrees.
In a medium saucepan, whisk sugar, flour, and cornstarch together.
Add in the water and lemons.
Cook over medium heat until the mixture is boiling and thickened, as in really thick. If you have made on before, think cherry pie filling. If not, then go for this: when you run a wooden spoon through the center of the pan, the filling takes a few seconds to fully go back to it’s original spot.
Add in the butter and stir until melted.
Pour into pie crust, and bake for 40 minutes.
Let cool, then chill for at least 3 hours in the refrigerator.
Will keep for roughly 3 days.
Source: Adapted from this excellent lemon pie recipe on AllRecipes.
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