Chef Burton's New Orleans lemon pie from Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan by Nancie McDermott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on November 15, 2014

    There is too much thickener in this recipe and not enough lemon flavor. I followed the instructions as written and ended up with a chilled rubber base to which I was supposed to whisk in the lemon juice. A hand whisk was going nowhere so I tried my handheld electric mixer and still had a lumpy mess. I finally dumped it all in the food processor and processed it to a smooth texture before folding in the whipped cream. If I ever made this recipe again I would add the lemon juice to the cooked mixture before it went into the fridge to chill. I think I would also cut the gelatin and cornstarch back or add more lemon juice. My husband's comment after our guests had left was "Well that was a strange pie!"

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