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 400. Turn down the oven to 350 and bake
20 to 25 minutes until a knife inserted in middle of the pie
comes out clean.
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