Lemon Pie

• 9-inch pie shell
• 1 1/2 cup sugar
• 1 1/2 cup water
• 1/2 tsp. salt
• 1/2 cup cornstarch
• 1/3 cup water
• 4 egg yolks, slightly beaten
• 1/2 cup lemon juice
• 3 Tbsp. butter
• 1 tsp. grated lemon peel
• 4 egg whites
• 1/4 tsp. salt
• 1/2 cup sugar

1. These recipes call for starting with a baked 9-inch pie shell. Again I prefer Albertsons ready-made crust.
2. Remove one crust from the package and let warm up to room temperature, about one hour should do it.
3. Remove a single crust and unfold.
4. Prepare pie dish by spraying with Pam all natural spray.
5. Wiping off excess spray with a paper towel.
6. Unfold the pie crust--repair any tares by following the makers instructions.
7. On the side of the crust that will face down on the pie dish put a heaping teaspoon of flour. Spread the flour evenly from the center of the crust to the very edges of the crust.
8. Brush off excess flour; place floured side down in pie dish.
9. Carefully fit crust into pie dish.
10. Cut off excess crust, crimp edges of crust onto lip of pie dish using a table fork.
11. Also you can use pie rings on edge for excellent results.
12. Baste crust lightly with milk and bake to makers instructions.
13. This should give you a beautiful golden brown crust. Let crust cool completely.

pie shell, sugar, water, salt, cornstarch, water, egg yolks, lemon juice, butter, egg whites, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45171 (may not work)