A stunningly bright and zesty old-fashioned lemon custard pie. This heirloom recipe uses a unique topping method—brushing the crust with shortening, milk, and a dusting of flour—to create a signature professional finish.
1/4 cup cornstarch
1-1/2 cups boiling water
1-1/2 cups sugar
2 tablespoons grated lemon rind
1 tablespoon butter
2 eggs, slightly beaten
1/4 cup lemon juice (about 2 lemons)
Pastry for a double crust 9-inch pie
1-1/2 to 2 tablespoons shortening, melted, to brush top crust
1-1/2 to 2 tablespoons milk, to brush crust
Sprinkling of flour; to brush top crust
1. Preheat oven to 425°F.
2. In a saucepan, blend cornstarch and 1/4 cup of water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear.
3. Add sugar, lemon zest, and butter. Set aside to cool slightly. Stir in eggs and lemon juice.
4. Pour into unbaked pie shell. Cover with top crust, seal edges, then brush with shortening and milk.
5. Lightly sprinkle flour over the entire top crust. Using a sharp knife, cut vents into crust.
6. Bake for 10 minutes, then reduce heat to 375°F. Bake for 30 minutes more.
7. Transfer to cooling rack for at least 2 hours before serving.
Ensure the cornstarch mixture is completely clear before adding sugar.
Cool the base slightly before adding eggs to prevent scrambling.
For best results, use fresh lemons rather than bottled juice.
Find it online: https://pinchofwarmthbakes.com/old-fashioned-lemon-custard-pie/