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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This creamy, lemony pie cuts beautifully and has a smooth texture. Itâs one of my favorites. Ingredients:
1 sheet refrigerated pie pastry |
4 eggs |
1-1/2 cups sugar |
1/2 cup lemon juice |
1/4 cup butter, melted |
1 tablespoon cornmeal |
2 teaspoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
Directions:
1. Unroll pastry on a lightly floured surface. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt.
3. Pour into pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 6 servings.
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