Ingredients
1 1/2 c. sugar
1/3 c. plus 1 Tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbsp. margarine or butter
2 tsp. grated lemon peel
1/2 c. fresh lemon juice
9-inch baked pie shell
Method
Sources
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Citrus-shaped keeper — store cut lemons and limes without drying
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Bake pie shell. Heat oven to 325°. Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, lemon peel and lemon juice. Pour into pie shell.