When life gives you lemons, make pie! I was actually really excited about this recipe. Tom is a huge fan of lemon anything. And while I was shopping, I ran across Meyer Lemons. I have heard so many good things about these lemons, but have had a challenge finding them. So when I finally found them, we made pie! Tomithy said this pie was awesome. The little I did taste had an amazing flavor! I am totally digging these Meyer Lemons. Here is how I made the Lemon Pie.
I start by combining the water, sugar, salt and cornstarch. Be sure your water is cold. It doesn’t need to be ICE cold but at least cooler than room temperature. If you start with hot liquid when using cornstarch, the mixture will be lumpy and the cornstarch won’t fully dissolve.
Once the mixture thickens, it is time to temper the egg yolks. You will want to stir the eggs constantly and add a little bit of the hot mixture to them. Stir, stir, stir. You do not want the eggs to cook and have scrambled eggs in your pie filling. Pour the tempered eggs into the cornstarch mixture.
Now that the mixture has hit trace add the lemon juice, zest and butter and stir in the flavor. Remove from heat and place a piece of plastic wrap on top and place in the fridge. Cool completely. The plastic wrap resting directly on top of the filling will keep the filling from getting that icky skin.
Once the pie filling and pie shell are cooled, place the filling in the shell and enjoy! Here is the recipe I use for my Pie Shell.