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Naomi Judd’s Creamy Lemon Pie Recipe Is the Best Lemon Pie | Pies

Naomi Judd's Creamy Lemon Pie Recipe Is the Best Lemon Pie


On page 184 of her cookbook, Naomi’s Home Companion, Naomi Judd shares her mom’s lemon pie recipe, which she titles “The Best Lemon Pie.” She writes, “This is another one of my Mom’s best. To top it off – pun intended – just add Mama’s foolproof meringue from the Chocolate Meringue Pie (page 152).”


The
lemon pie recipe is very easy to make. The homemade lemon curd is smooth, creamy and full of lemon flavor. We topped the pie with homemade whipped cream. Delicious!


A
public memorial for Naomi Judd, titled Naomi Judd: A River of Time Celebration, will air live from Nashville’s Ryman Auditorium on Sunday, May 15, beginning at 6 p.m. ET on CMT. An encore presentation will air at 10 p.m. ET. ABC’s Good Morning America co-host Robin Roberts will lead the ceremony. Performers will include Brandi Carlile, the Gaithers, Emmylou Harris, Little Big Town, Ashley McBryde and Allison Russell.


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Cuisine: American

Prep Time: 10 minutes plus time to cool the filling

Cook Time: 10 minutes

Total Time: 20 minutes plus time to cool the filling 

Servings: 8


Ingredients


Lemon Filling

  • 3 large egg yolks
  • 1 1/2 cups sugar
  • 7 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups hot water
  • 1/2 cup freshly squeezed lemon juice (I used 3 large lemons)
  • 2 tablespoons butter


Here’s how to make it:

  1. To make the filling, in a heatproof bowl, lightly beat the egg yolks to break them up. Set aside.

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  2. In a medium, heavy saucepan, stir together the sugar, cornstarch and salt. Stir in the hot water until smooth. Bring a boil over high heat, stirring. When the mixture begins to thicken, reduce the heat to medium-low and cook, stirring, at a very gentle boil for 5 minutes. Remove the saucepan from the heat.

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  3. Stir several spoonfuls into the yolks. Stir the yolks mixture into the sugar mixture in the saucepan.

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  4. Cook over low heat, stirring, until thickened and bubbly, 3 to 5 minutes.

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  5. Remove the saucepan from the heat. Stir in the butter and lemon juice. (I used a mesh strainer to catch the seeds.)

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  6. Place a piece of wax paper directly on the surface of the filling and let the saucepan cool.

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  7. Remove the wax paper and spoon the cooled filling into the baked pie shell. Cover and refrigerate until ready to serve.

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Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.


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