Lemon Pie, No. 1 Recipe

History of Lemon Pie:

Lemon pie is a classic dessert that has been enjoyed for many years. Its origins date back to the early 19th century, where it gained popularity in the United States. The tart and refreshing flavor of lemon combined with a sweet and creamy filling make for a delightful treat.

Fun Facts about Lemon Pie:

1. Lemon pie is often associated with summertime due to its refreshing taste. It is a popular choice for picnics, barbecues, and other outdoor gatherings.

2. Lemon pies can be made in various styles, including traditional single-crust pies, double-crust pies, and even cream pies with a fluffy meringue topping.

3. Adding a touch of zest from the lemon peel enhances the flavor of the filling, providing a vibrant aroma and taste.

4. Lemon pie is often served chilled, making it a perfect dessert option for hot summer days.

Now, let's move on to the recipe itself:

Lemon Pie, No. 1 Recipe:

Ingredients:
- 1 deep pie plate with a rich puff pastry crust, baked until light brown
- 1 large juicy lemon
- 1 cup boiling water
- 1 cup sugar
- 4 eggs, separated
- 1 teaspoon cornstarch
- 1 teaspoon butter
- Powdered sugar, for dusting
- Half a teaspoon of cream of tartar

Instructions:

1. Preheat your oven to the temperature stated on the puff pastry crust package. Make sure the crust is baked until it turns a light brown color. Set aside to cool.

2. Grate and peel the large juicy lemon, ensuring you extract every drop of juice. Place the lemon into a cup of boiling water to extract every particle of juice.

3. In a kettle, combine the cup of water with the lemon juice and grated peel, and add a cup of sugar. Stir well.

4. In a separate bowl, beat the egg yolks until they become very light. Gradually add them to the boiling lemon mixture.

5. Return the kettle to the stovetop and boil the lemon mixture. Meanwhile, wet a teaspoon of cornstarch with a small amount of cold water and add it to the boiling mixture, along with a teaspoon of butter. Stir continuously until the mixture thickens. Remove from heat and let it cool.

6. In another bowl, beat the egg whites until they form a very stiff froth. Add half of the froth to the lemon mixture, and reserve the other half for the pie's topping.

7. Pour the lemon cream into the baked pie crust and spread it evenly.

8. Preheat your oven to the temperature specified on the puff pastry crust package.

9. In a bowl, combine a few tablespoons of powdered sugar and half a teaspoon of cream of tartar with the remaining beaten egg whites. For an extra thick meringue, you can add the whites of one or more eggs.

10. Spread the meringue over the top of the pie, ensuring it covers the lemon cream completely.

11. Place the pie back in the preheated oven for about 2-3 minutes, leaving the oven doors slightly open to avoid browning the meringue too quickly.

12. Once the meringue has turned a light golden color, remove the pie from the oven and set it aside to cool.

13. Once completely cooled, refrigerate the pie for a few hours or until chilled.

14. Before serving, dust the pie with a sprinkle of powdered sugar for an extra touch of sweetness.

Enjoy your homemade Lemon Pie!

Similar Lemon Pie Dishes:

- Lemon Meringue Pie: This classic variation of lemon pie features a tangy lemon filling topped with a fluffy meringue. The meringue is either piped or spread over the filling and baked until golden brown.

- Lemon Icebox Pie: This no-bake version of lemon pie is made with a sweet and tangy filling, typically consisting of condensed milk, lemon juice, and lemon zest. The pie is then chilled in the refrigerator or freezer until set.

- Lemon Tart: A lemon tart is a more elegant version of lemon pie. It often has a shortbread or graham cracker crust and a delicate lemon curd filling. It can be garnished with fresh berries, whipped cream, or a dusting of powdered sugar.

These variations offer different ways to enjoy the delightful combination of tart and sweet flavors that lemon pie provides.

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