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Lemon Pie




Source of Recipe


Angela Lowry


List of Ingredients




1/4 cup Ener-G Egg replacer* or two eggs
1 cup sugar
1/4 teaspoon salt (optional)
1 - 1/2 cups hot water
1/3 cup fresh lemon juice
2 tablespoons grated lemon rind
1-9 inch prepared GFCF crust

Recipe



In double boiler, combine egg, sugar and salt. Stir with until
thoroughly blended. Add water, lemon juice and lemon rind.

Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound.

Remove from heat. Stir for
5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving.

*This is a product made mainly of potato starch and calcium carbonate. You can probably substitute corn starch or arrowroot starch in quantity to equal two eggs (about 1/2 c).