Lemon Pie Recipe make with fresh lemons, microwave, the new easy way to cook homemade pie fillings.
Cool and pour into a lemon cookie crust and top with Homemade Whipped Cream.
Included is a recipe for Creamy Lemon Meringue Pie for those who prefer an old fashioned meringue topping.
Both recipes make delicious, fresh creamy, tart tasting pies homemade from scratch.
Beat eggs in a microwavable mixing bowl until light and foamy.
Stir in sugar and cornstarch until mixture is smooth.
Add water a little at a time
mixing well after each addition.
When thoroughly mixed, place in the microwave and cook on high heat for 2 minutes.
Stir then cook 2 more minutes.
Remove from heat and stir until mixture is as thick as pudding.
Add vanilla extract.
Drop in butter and stir until butter is melted.
Stir in lemon juice scraping down sides and bottom until mixture
is thoroughly mixed.
Return to microwave for 30 more seconds.
Remove and stir well.
Set aside to cool.
When thoroughly cooled pour into a prepared and
cooled pie shell.
Top with thawed whipped cream sealing around edges.
Chill several hours in refrigerator before serving.
For best flavor chill overnight.
*Takes 2-3 lemons depending on their size and ripeness.
Mix all together and press into a 8" or 9" microwavable pie dish covering bottom and sides.
Microwave on high heat for 1 minutes. Remove from microwave and cool on a rack.
Change a few ingredients in the above Lemon Pie Recipe as follows.
Use 2 yolks and 1 whole egg in above recipe, reserving the 2 egg whites for the meringue.
Beat egg whites until peaks form.
Add cream of tarter, sugar, and flavorings.
Beat until stiff.
Pour cooked and cooled pie filling into the above Lemon Cookie Crust.
For an old fashioned Lemon Meringue Pie use a precooked Flaky Pie Crust prepared according to directions.
Spread meringue over pie, sealing around edges.
Bake in a preheated oven 350F. 12-15 minutes or until
meringue is lightly browned.
Remove from oven and place on a rack to cool away from a draft.