1 c Sugar
3 tb Cornstarch
6 Large eggs
2/3 c Lemon juice
5 tb Butter or margarine, melted
1 tb Grated lemon rind
1 Unbaked 9-inch pie shell
1. Heat oven to 325’F. In large bowl, combine sugar and cornstarch. With
wire whisk, beat in eggs, one at a time, until well combined.
2. Stir in lemon juice, butter, and lemon rind until well combined. Pour
mix- ture into pie shell.
3. Place filled pie on rimmed baking sheet. Bake 50 minutes or until golden
and a thin knife inserted into pie about 1 inch from edge comes out clean.
Cool pie on wire rack. Serve immediately or refrigerate until ready to
serve.
Country Living/Dec/91 Scanned & fixed by DP and GG
Yields
8 Servings