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French Lemon Pie

  1. 4 eggs
  2. 1 cup light corn syrup
  3. 1 tsp. grated lemon zest
  4. 1/3 cup FRESH lemon juice (about 3 lemons)
  5. 2 Tbsp. melted butter
  6. 1/2 cup sugar
  7. 2 Tbsp. flour
  8. 1 unbaked 9″ pie shell
  9. 1/2 cup whipping cream
  1. In a medium bowl, beat eggs well. Add corn syrup, lemon zest, lemon juice and melted butter. Combine sugar and flour, then stir into egg mixture. Pour into unbaked pastry shell and bake at 350 F. for 50 minutes. Chill. To serve, whip cream and mound onto pie.
The Best of Bridge

This recipe is available in the book The Rest of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.