Old-Fashioned Lemon Pie
|Milk||2 Cup (32 tbs)|
|Granulated sugar||1 1⁄8 Cup (18 tbs)|
|Egg yolks||3 , slightly beaten|
|Lemons||3 , juiced|
|Grated lemon zests||2 , grated|
|Vanilla extract||1 Teaspoon|
|9 inch unbaked pie crust||1|
|Lemon marmalade||1 Cup (16 tbs)|
|Kiwis||3 , peeled and thinly sliced|
Preheat oven to 325Â°F.
Line a 9-inch pie pan with the pastry.
Heat the milk in top pan of a double boiler over simmering water.
Mix sugar with the cornstarch and whisk into the milk.
Add the beaten egg yolks.
Stir well and cook for 3 minutes.
Pour in lemon juice and zest and vanilla.
Pour filling into the pastry-lined pan.
Set on the middle rack of the oven and bake for 25 minutes, or until set.
Cool pie 10 minutes.
Melt lemon marmalade over low heat and brush a thin layer of it over the surface of the pie.
Arrange the sliced kiwis in an overlapping layer to cover top of pie completely.
Brush again, generously, with remaining marmalade.
Cool completely before cutting