Lemon Cream Pie

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Lemon Cream Pie

1 cup		sugar
1 cup		water
1 Tbs		flour
3		egg yolks
1		whole egg
2 Tbs		butter
		juice and zest from 1 large lemon, or 2 smaller ones
1		baked pie crust*Best Pie Crust Recipe-Click Here!*
For The Meringue Topping:
3		egg whites
2 Tbs		sugar

1	Bring the sugar and the water to a boil.
2	Mix the flour, yolks and the whole egg together. Pour a little of the hot sauce into the egg mixture, stirring well. Then add a little more of the hot sauce, again, stirring well.
3	Now, pour half of the sauce into the egg mixture and stir well. Finally, return all the mixture to the pan and cook over low heat until thickened. (It is important to do this in stages as describes, or you will have lumpy pie!).
4	Remove from heat and add the butter. When the butter is melted, add the lemon juice and zest. Stir well. Cool for 10 minutes, then pour into your prepared pie shell.
To Make The Top Meringue:
1	Beat the egg whites until soft peaks form. Add the sugar gradually, while continuing to beat. When stiff peaks form, it is ready to spread over the cooled pie.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

juice and zest from 1 large lemon, or 2 smaller ones

egg whites

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