Ingredients
- 2 cups sugar
- 1 tablespoon flour
- 1 tablespoon fine yellow cornmeal
- 4 eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons grated lemon rind
- 1/3 cup fresh lemon juice with pulp
- 1 (9-inch) unbaked pie shell
- 1 cup heavy cream, whipped
Directions
In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By FastAsYouCan
on May 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow! Let me just say, I have been let-down by 5-star rated recipes before. THIS RECIPE DID NOT DISAPPOINT! This was surprisingly delicious. Every bite! The filling is fresh, sweet, tart, tangy! I used a Ready-Crust shortbread crust, and it was delightful. The only tricky part is that 375 degrees for 45 minutes can easily cause over-browning on the crust. COVER YOUR CRUST. Don't be lazy. Use fresh squeezed lemon juice and fresh zest. It made such a perfect lemon pie. Great texture. I am making another one this Friday to give a friend as a birthday present.
By amyjel
Los Angeles, CA
on April 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
got a rave review against a childhood memory from my Texan husband. Both of us loved it! perfect balance of lemon and sweet. This is what I've always wanted from my lemon bars. might try this filling on a shortbread crust...
I added 1/2 lemon more than 1/3 cup lemon juice and 1/2 tablespoon cornstarch to make sure it would set up. I think could be good with a teaspoon of vanilla too. I made a pie crust and pre-baked it for 10 minutes. just to cook the flour a little. based on other reviews - for baking the pie i covered it for the first 30 minutes and then uncovered - for me i had to go 20 minutes uncovered. crust and top perfectly browned. I felt like a Southern belle with this cooling on the countertop!
By gartsayshi_10436482
Howell, MI
on April 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the ingredients exactly, and I even had someone else helping me, and the pie turned out to be a disaster. The entire top of the filling was black, and the whole crust was black as well from being burned. I don't know why it says to bake so long because it just burns. The non burnt filling tasted pretty good, like a lemon bar, but other than that, it was a mess.
Read all 28 reviews