Posted by Olga: IMPOSSIBLE LEMON PIE
2 lemons, juice and grated rind
3 eggs, separated
2 T. hot water
1/2 cup granulated sugar (divided)
2 T. butter
1 BAKED 9-inch pie crust
In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter. Heat slowly, stirring constantly, until thick enough to coat a spoon. Remove from heat and allow to cool slightly. In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar. Fold in egg yolk mixture and pour into baked pie shell.
Place pie briefly under broiler to give a golden top. Watch it constantly because it will brown quickly. Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator. Serves 6 to 8.
Impossible Pie Cookbook
CYH
2 lemons, juice and grated rind
3 eggs, separated
2 T. hot water
1/2 cup granulated sugar (divided)
2 T. butter
1 BAKED 9-inch pie crust
In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter. Heat slowly, stirring constantly, until thick enough to coat a spoon. Remove from heat and allow to cool slightly. In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar. Fold in egg yolk mixture and pour into baked pie shell.
Place pie briefly under broiler to give a golden top. Watch it constantly because it will brown quickly. Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator. Serves 6 to 8.
Impossible Pie Cookbook
CYH
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