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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
4 T. butter
1 c. light corn syrup
4 T. granulated sugar
1 1/2 T. fresh lemon juice
1 tsp. grated lemon or orange peel
1/4 tsp. salt
3 eggs, lightly beaten
1 c. pecan halves
1 pastry shell (9 inch), unbaked
Preheat oven to 400F.
Melt butter in a small pan. Add syrup and sugar; mix well.
Combine lemon juice and peel, mix well and add salt, eggs and pecans.
Add to butter mixture and stir well, taking care not to break the pecan halves.
Pour into pastry shell and bake at at 400F for 12 to 15 minutes.
Reduce heat to 350F and bake an additional 20 minutes, or until filling is firm and crust is lightly browned.
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NUT PIE - PECAN LEMON
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
4 T. butter
1 c. light corn syrup
4 T. granulated sugar
1 1/2 T. fresh lemon juice
1 tsp. grated lemon or orange peel
1/4 tsp. salt
3 eggs, lightly beaten
1 c. pecan halves
1 pastry shell (9 inch), unbaked
Preheat oven to 400F.
Melt butter in a small pan. Add syrup and sugar; mix well.
Combine lemon juice and peel, mix well and add salt, eggs and pecans.
Add to butter mixture and stir well, taking care not to break the pecan halves.
Pour into pastry shell and bake at at 400F for 12 to 15 minutes.
Reduce heat to 350F and bake an additional 20 minutes, or until filling is firm and crust is lightly browned.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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