Mrs. Friend's Lemon Pie

I learned to make this pie in Chatham, Virginia. My landlady that summer long ago was Mrs. Friend, a wonderful southern lady who was a marvelous cook. This pie is best made with a 9" crust, as the filling is very rich and tart--a perfect dessert anytime, but particularly refreshing after dinner on a summer evening.

INGREDIENTS

8" or 9" pie crust
1 cup white granulated sugar
1 1/2 T yellow cornmeal
Pinch of salt
Juice of one lemon
Grated outer rind from 1/2 lemon
1/2 stick (1/4 cup) melted butter
2 large eggs, separated

PROCEDURE

Preheat oven to 400 degrees.

Mix together the dry ingredients, add the strained lemon juice, grated rind and the melted butter. Separate the eggs and beat the yolks into the batter until it is lemon yellow. Beat the 2 large egg whites until stiff but not dry. Fold them into the lemon mixture, pour into the pie crust and bake 10 minutes at 400š. Turn down the oven to 350š and bake 20 to 25 minutes until a knife inserted in middle of the pie comes out clean.


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