- 1 1/2 cups sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated lemon zest
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1/4 pound (1 stick) unsalted butter, melted and cooled
- 1 unbaked 10-inch Basic Savory Pie Crust
Preheat the oven to 350º F.
In a large mixing bowl, combine the sugar, cornstarch, and lemon zest. Whisk in the eggs, 1 at a time. Stir in the lemon juice and butter and blend thoroughly.
Fit the rolled-out dough into a 10-inch pie pan, trimming the edges.
Pour the egg mixture into the pie shell and bake until the top is lightly browned and the center sets, 40 to 45 minutes. Remove from the oven and let cool to room temperature.
Slice and serve.
Cashew-Crusted Coconut Cream Pie with Lime Meringue
Suzanne's Pumpkin Chiffon Pie
Creole Tomato Salad
Lemon Icebox Pie
Grilled Tuna Steaks with a Preserved Lemon and White Bean Relish
Grilled Green Onions
Grilled Soft-shell Crabs With Jumbo Lump Crabmeat
Grilled Fish Sandwich with Roasted Corn Aioli
Grilled Peach and Quinoa Salad