Posted: 4/3/2012 9:31:51 PM
If you have difficulty pouring the hot lemon sauce into the eggs as I do use a small heatproof bowl and spoon 3/4 cup of the hot lemon sauce into the bowl. Pour the eggs in a little at a time stirring immediately with a wooden spoon. Contine adding the eggs to the hot lemon sauce and stirring. Once the eggs have been incorporated into the hot lemon sauce in bowl add the mixture to the rest of the hot lemon sauce and stir until completely incorporated. This way there will be no curdling.
Posted: 8/25/2011 10:13:56 PM
To hall6, if you don't have time to cool your filling, temper your eggs. Beat eggs in heatproof bowl and while beating with one hand, incorporate several spoonfuls of the hot lemon sauce by pouring slowly into the eggs. Once they have absorbed several spoons of the hot filling, you can safely add them to the hot mixture without curdling.
Posted: 6/6/2011 3:17:55 PM
First let me say this pie is so YUMMY!!! This pie is so wroth the prep time. I made this for our Race Day cookout May 29th. If you like or maybe even love lemon and tartness you should really try to make this pie. Everyone will think your an awesome baker!!! Hint,Let the filling cool for 2hrs. then add the eggs 'cause you don't want scrambled egg lemon pie.
Posted: 2/15/2011 10:47:44 AM
This recipe is very nice except the Southern version uses vinagar instead of lemons. I will serve this delicious lemon pie again though. MMMMMM!
Posted: 3/10/2010 10:32:24 AM
This is a perfect summertime (or all year round) treat! All my family and friends loved it when I made it for them! And of course the pie crust turned out perfect!