Lemon Corn-Starch Pie

Ingredients

• 1 teaspoonful of corn-starch
• a little of the milk
• four heaping tablespoonfuls of the sugar
• the grated rind and juice of the lemon
• the yolks of the eggs
• the whites of the eggs

Method

1. 1

   Mix the corn-starch with a little of the milk.

2. 2

   Put the remainder on the fire, and when boiling, stir in the corn-starch.

3. 3

   Boil one minute.

4. 4

   Let this cool, and add the yolks of the eggs, sugar, and lemon.

5. 5

   Have a deep pie plate lined with paste, and fill with this mixture.

6. 6

   Bake slowly for half an hour.

7. 7

   Beat the whites of the eggs to a stiff froth, gradually beat in the remainder of the sugar, cover the pie with this, and brown slowly.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 7. The excerpt below is the record exactly as published.

tea¬ spoonful of corn-starch. Mix the ccm-starch with a little of the milk.. Put the remainder on the fire, and when boiling stir in the corn-starch. Boil one minute. Let this cool, and add the yolks of the eggs,, four heaping table¬ spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs

Cook this with the app: pantry check, scaling, and the assistant.