Lemon Pie

When I was in jr. high, my mom used to take me to this cute little cafe in Layton called, "The Pie Pantry." It was SO good. We would always get these yummy turkey and swiss sandwiches and for some reason I remember they had good pickles haha. We would always then get the lemon pie for dessert. This recipe is EXACTLY like theirs....to a T! The only thing is that mine didn't set up as good as theirs did, but it tasted just like it. Mom, I'm going to make this for you the next time you come to Nevada. Only thing, you have to use fresh lemon juice. Don't even attempt it if you are using bottled lemon juice. It would be an insult-seriously.

Lemon Pie

1 baked pie crust (I like Graham Cracker Crust)

3 eggs

1 1/2 C sugar

3 TBS flour

3 TBS cornstarch

2 TBS butter

1-2 tsp finely shredded lemon peel (I just grated the peel off the lemons I used)

1/3 C fresh lemon juice (MUST be fresh, 2 big lemons were just right)

1. Prepare baked pie crust and set aside. Separate egg yolks from whites; set whites aside to be used as meringue (meringue recipe not listed here because I'm not a big meringue fan) or you can set aside to be used for breakfast the next morning. :)

2. For filling, in a medium saucepan combine sugar, flour and cornstarch AND DASH SALT. Gradually stir in 1 1/2 C water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

3. Slightly beat egg yolks with a fork. Gradually stir the yolks into the hot filling, mixing with a whisk constantly. Bring to a gently boil. Reduce heat, cook and stir 2 minutes more. Remove from heat.

4. Stir in butter and lemon peel. Gently stir in lemon juice. Pour warm filling into pie shell. Chill 3-6 hours before serving. Cover for longer storage.

Photo Source: Taste Of Home