I'm using a different linking tool this week in hopes that it will work better than the one last week. These tools all have their pros and cons, and none ever seem to work just right, so if you encounter problems, please use the comment form. (Thanks to Russ at Grampy's World for letting me know of the problem last Thursday.)
It's lemon season! We can find very good lemons year round these days, but this time of year is the beginning of the peak season for them. I'm looking forward to delicious, sweet lemonades all summer long, too. Today I'm sharing a lemon pie recipe from my Household Searchlight Recipe Book.
2 Tbsp. corn starch
3/4 cup sugar
1 cup boiling water
1/4 cup lemon juice
1 Tbsp. butter
Grated rind 1/2 lemon
2 Tbsp. sugar
Combine corn starch and 3/4 cup sugar. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice, and a few grains salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 tablespoons sugar. Bake in slow oven (325 F.) 20 minutes.
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