Yesterday we got out Auntie Ruthie's recipe card files and were looking through the recipes. She came upon her friend's lemon pie recipe. This is the recipe in the family cookbook. You'll notice that there are notes about the way Auntie Ruthie makes this pie verses the way Grandma Murakami made the pie. Follow Auntie's directions and you'll have a lemon pie that "stands up" when cut and tastes delicious. I made a mistake and put the egg yolks in at the very beginning instead of tempering them later. I had to carefully cook it at a low heat and stir it constantly to make sure those egg yolks didn't cook too fast, but all turned out in the end. I think it would have been faster to cook it the correct way. Here's the recipe and the correct method. You have to bake a pie crust first. I used our family's recipe with the vinegar.
Never Fail Pie Crust
3 c. flour, unsifted
1 1/4 c. shortening (butter flavored is best)
1 t. salt
1 egg, well-beaten
5 T. water (filled as full as possible)
1 T. vinegar (scant)
(Add 1 T. sugar for a slightly sweetened crust)
Cut shortening into flour and salt until the size of peas. Combine egg, water, and vinegar. Pour liquid into flour all at once. Blend well with spoon just until flour is all moistened. This is an easy crust to handle and can be re-rolled without getting tough. It also keeps in the refrigerator for up to 2 weeks or divided into 3 parts, wrapped in plastic, and kept in the freezer for up to 3 months.
I find that this recipe makes one double-crust pie and 1 single crust pie. I bake the extra single crust, wrap it well, and put it in my freezer. I'm always glad I have it on hand when I want to make a lemon, fresh fruit, or cream pie.
Auntie Ruthie's Lemon Pie
1 c. sugar
2 c. cold water
6 T. cornstarch
3 egg yolks, well beaten with a fork in a medium sized bowl
3 T. fresh lemon juice (depends on the lemon - we used 5 T.)
zest of one lemon
1 T. butter
In medium saucepan heat sugar, water, and cornstarch until it becomes thick and starts to boil. Remove from heat. Put a small amount of this hot sauce into the egg yolks and beat vigorously. Add another spoonful and beat. Do this until half of the hot sauce is mixed into the eggs. Return the sauce and eggs to the saucepan. At low heat, cook while stirring constantly until it comes to a boil. Add lemon juice, zest, and butter. Stir until combined. Remove from heat and pour into a baked pie crust. Put a piece of plastic wrap on top of the filling to keep it from drying out. Chill thoroughly. Serve with sweetened, whipped cream. YUM!
