Aunt Sarah's Lemon Pie Recipe

Aunt Sarah's Lemon Pie

Aunt Sarah's Lemon Pie is a cherished family recipe that has been passed down through generations. This good, old-fashioned recipe is beloved for its simplicity, affordability, and delicious taste. It originated in a time when simple ingredients were used to create delightful desserts. The secret to this lemon pie lies in the combination of lemon zest, juice, and pulp, which adds a burst of citrus flavor to the sweet, creamy filling. The recipe has stood the test of time and continues to be a favorite amongst family and friends.

Fun Facts:
- Lemon pies have been enjoyed for centuries. The combination of tangy lemon and sweet custard has always been a winning combination.
- The use of corn starch in the filling helps thicken the mixture and give the pie a smooth texture.
- The addition of beaten egg whites adds a light and airy quality to the pie, making it extra fluffy and delicious.
- This recipe makes three small pies, so you can enjoy them yourself or share them with loved ones.

- 1 lemon
- 2 small cups of sugar
- 1 cup of water
- 1 cup of milk
- 1 large tablespoonful of corn starch
- 2 eggs
- 3 small pastry crusts

1. Preheat your oven to a hot temperature.

2. Start by grating the yellow outside rind from the lemon. Be careful to avoid grating the white part, as it can be bitter.

3. In a mixing bowl, combine the grated lemon rind, 2 small cups of sugar, 1 cup of water, and 1 cup of milk. Stir well to dissolve the sugar.

4. In a separate bowl, moisten 1 large tablespoonful of corn starch with a little bit of the 1 cup of water. Stir until the corn starch is fully dissolved.

5. Add the moistened corn starch to the lemon mixture and mix well.

6. Separate the egg yolks from the whites. Add the yolks to the lemon mixture and stir until fully combined.

7. In another bowl, beat the egg whites until they become stiff peaks.

8. Gently fold the beaten egg whites into the lemon mixture. Be careful not to overmix, as you want to maintain the light and fluffy texture.

9. The mixture should now measure nearly one quart. Pour it into the three small pastry crusts, making sure to distribute it evenly.

10. Moisten the edges of the pies with water to help seal them. Place the top crusts on each pie and pinch the edges of the crust together to create a seal.

11. Place the pies in the preheated oven and bake until the crust is golden brown and the filling is set. This should take about 30-35 minutes.

12. Once baked, remove the pies from the oven and allow them to cool completely before serving. The filling will firm up as it cools.

Similar recipe dishes:
- If you enjoy the refreshing taste of lemon, you may also like Aunt Sarah's Lemon Bars. They feature a similar citrus flavor but with a buttery crust and a sweet, tangy glaze on top.
- Lemon meringue pie is another classic dessert that showcases the vibrant flavor of lemons. It features a flaky crust filled with creamy lemon custard and topped with fluffy meringue.
- For a lighter option, try making a lemon soufflé. It's a delicate dessert that combines the zesty taste of lemons with the airiness of beaten egg whites.
- Lemon tart is a French-inspired dessert that showcases the bright flavor of lemons in a buttery crust. It's perfect for those who enjoy a balance between sweet and tangy flavors.



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