{Meegan’s Lemon Cream Pie With Raspberries Recipe}

My Pie Crust Recipe

2 C flour

1 C shortening

Mix with a pastry blender, and add 1 tsp salt.

Combine and add flour mixture with:

1/3 C milk

1 T vinegar

Roll dough on floured surface.

After laying crust in pie tin, poke crust with a fork all around the bottom and sides.

Makes 2 -10 inch pie crusts.

Bake at 375 for 8-10 minutes, until light brown and crisp.

4 egg yolks

1/3 C cornstarch

1 1/2 C water

1 C sugar

1/4 tsp salt

3 T butter

1/2 C fresh lemon juice

1 T lemon zest

In a 2 quart sauce pan whisk together sugar and cornstarch. Cooking over a medium low heat, gradually stir in water until smooth.  Stirring constantly with a whisk, until mixture is “clear”.  Stir in egg yolks, one at a time.  Still stirring, boil for 1 minute.  Remove from heat.  Stir in lemon juice, butter, and zest.  Pour into a cooled pie crust.  Cover with plastic wrap and refrigerate.