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    Lemon Cream Pie


    Source of Recipe


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    Recipe Introduction


    An old New England recipe adapted by Fred Rowland

    your best pie crust, baked

    Filling:
    1 cup sugar
    3 Tab cornstarch
    1/2 tsp salt

    In the top of a double boiler. Whisk in:

    2 cups whole milk

    Cook over medium for 15 minutes. Remove from heat and add a little of the mixture to 2 beaten egg yolks. Then add that to the mixture in the double boiler.. Cook and stir 5 minutes more...remove from heat... add juice and zest of two lemons at this point Fred stops with the recipe. After all he knows what to do next!!!

    I take the two egg whites , beat frothy, add sugar and beat to a meringue, spread to the edges and brown in a 450 degree oven until golden... I have on occasion skipped the meringue, slathered on real whipped cream, added a few slices of lemon and a sprig of minutes as a garnish and served....

 

 

 


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