Uncle Bob, who turned 90 a short while back, loves Molly the Baker’s lemon pie.  She gave me her recipe, and despite not being much of a baker, I used Immaculate Ready-to-Bake Pie crust, and it came out amazing.  I didn’t pipe whipped cream on top and garnish it like the picture I borrowed from Taste of Home, but nobody complained!

Mom-s-Lemon-Custard-Pie_exps4516_BSD1754026C02_10_1bC_RMs(Photo from of TasteofHome.com)

Bake one Immaculate Ready-to-Bake pie crust at 400 F for 5-7 minutes until golden brown.

Filling:

Lemon zest 1/2 oz

Sugar 13 1/4 oz

Eggs 5
Butter 2 1/4 oz
Lemon juice 3/4 C +1 Tbsp
Mix the eggs and sugar together.
Melt the butter. Should be very hot and clear.
Mix the butter into the eggs and sugar.
Process the lemon zest with a little bit of lemon juice and then add to mixture.
Add the rest of the juice.
Pour mixture into parbaked crust bake at 300 F until it jiggles slightly (It took about an hour)
It would be good topped with whipped cream, as it is tart (but so yummy).
We like So Delicious CocoWhip.

 

 

 

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