Virginia...that is a good recipe..good book...the sauce recipe might be good but it calls for too many egg whites. The orange-carrot cookies are good DH likes them but now you have reminded me about the pie recipe I will have to make it this week. I have had my book for more than 30 yrs.

I also use the microwave recipe, which was given to me by Colleen. It's the easiest recipe I've ever used and I love lemon curd. I try to convince myself that I'll make tiny little tartlets, but I end up eating it with a spoon. Lemon Butter (Colleen�s) � 4oz butter (NOT margarine) 3/4 cup lemon juice �(about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten � Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. �Cook on high about 3 minutes, stirring halfway through. �Butter should be melted and sugar dissolved. �Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. �Whisk after each burst. ��Store in refrigerator to prolong the shelf life, which is short. Makes about 3 cups, maybe less. � Sneaky notes: If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. �Then cut off the white pith with a paring knife. �Making sure there are no seeds, drop lemon flesh into blender. �Whizz it up until the rind is pulverised. �You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. �You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. �If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. �Gradually mix separated (sounds much better than curdled, doesn't it? �) mixture into egg. �Repeat if necessary. � This is easy and delicious and doesn't make enough to spoil before I use it up, LOL. It's delicious as a tart filling but a bit rich for a pie, IMO. The notes are Colleen's, and I thank her repeatedly for the recipe! Annie

Not for my DH! Doesn't like much of anything citrus. He'll choose Apple, Peach, Berry, Chocolate or nothing over lemon. I love lemon anything (as long as it's well done), however, I don't like meringue so often skip the pie or scrape it off. I'd rather have real whipped cream on mine! Hmmm.....I have some lemons and haven't made my EX's grandmother's Lemon Bars in a long, long time!! I may have to dig out the recipe! They were so good. She never used a recipe for anything so when I was trying to figure it out, I had to stand in the kitchen with her and slow her down to guess/estimate the quantities of the ingredients! LOL I came pretty close. Deanna

I would speculate that the pudding base was not cooked to a full, yet gentle, boil before the eggs were added. I make chocolate pudding all the time for hubs, as it is his go to favorite. It is much the same process of making a thickened pudding base before adding the eggs. Once the base comes to a boil, let it cook gently for a couple of minutes until it thickens up, but do account for the fact that it is going to get thicker as it sets up. Then add in the eggs and I generally bring it back to a very gentle boil ,briefly If you continue cooking that with the eggs in it, it is going to do some strange things to the eggs. After all, this is not really a custard pie such as a pumpkin or a buttermilk where it gets baked in the oven. I have a recipie from an old Betty Crocker book that uses both cornstarch and flour in egual measure. I like it better than just corn starch. It seems to give some extra body to the pie, but it doesnt taste at all floury. My difficulty is with the meringue... I cant seem to make one that does not end up weeping. You might try adding in a couple of tablespoons of flour along with the starch. I think it makes a nice difference and I have never had any problem with it not setting up. But, really, cook it until if has thickened BEFORE adding the eggs, and bring it back to a gentle boil very briefly after the eggs. I bet that solves the problem.