Post by JJ Judkins on Feb 10, 2011 11:55:34 GMT -6
Wisconsin-DIABETIC LEMON PIE
3/4 quart water
1 1/2 tablespoons sucaryl
1/2 teaspoon butter
4 egg yolks
1/2 teaspoon salt
4 tablespoons cornstarch mixed in a little cold water
3 tablespoons lemon juice
Rind of 2 lemons
10 inch pie shell
Heat water in double boiler. Add sucaryl, butter, salt, lemon juice and
lemon rind. Add cornstarch mixed in water. Beat the egg yolks well and add
to cornstarch mixture. Mix well and add to boiling mixture and let thicken.
Makes one large pie.
-Sister Mary Rudolph, OSF.
The Racine Journal-Times and Sunday Bulletin 1957
3/4 quart water
1 1/2 tablespoons sucaryl
1/2 teaspoon butter
4 egg yolks
1/2 teaspoon salt
4 tablespoons cornstarch mixed in a little cold water
3 tablespoons lemon juice
Rind of 2 lemons
10 inch pie shell
Heat water in double boiler. Add sucaryl, butter, salt, lemon juice and
lemon rind. Add cornstarch mixed in water. Beat the egg yolks well and add
to cornstarch mixture. Mix well and add to boiling mixture and let thicken.
Makes one large pie.
-Sister Mary Rudolph, OSF.
The Racine Journal-Times and Sunday Bulletin 1957