Tangy Lemon Pie

11 Jan

1 large Graham cracker crust

2 cups sugar

6 TBSP cornstarch

1 cup fresh lemon juice

8 large eggs

1/2 cup butter, melted

4 drop yellow food coloring.


Whisk together sugar and cornstarch in a heavy,non-aluminim saucepan; gradually whisk in lemon juice, eggs, and butter. Cook, whisking constantly, over medium low heat 8 to 12 minutes or until thick and bubbly. Remove from heat, add food coloring, and let stand 10 minutes. Pour into crust. Cover and chill 4 hours or until set.


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