Lemon Cream Custard

Ingredients

• juice and grated rind of 2 lemons
• 2 cups sugar
• butter the size of a walnut
• 4 eggs
• ½ cup flour
• 1 qt. milk

Method

1. 1

   Beat egg whites separately and add last.

2. 2

   Bake in a moderate oven.

3. 3

   Sufficient for 2 pies.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 21. The excerpt below is the record exactly as published.

cups flour, 2 cups brown sugar and 1 cup shortening. Pour \xk cups boiling water over 1 tsp. baking soda and stir into 1 cup of molasses. Half-fill a crust with the liquid, sprinkle with the crumbs and bake. — Mrs. Elizabeth Shadel. Lemon Pie One orange, 2 lemons, 3 eggs, 4 large tblsps. corn starch, butter (size of walnut), \xk cups sugar. Mix and add boiling water, cooking continually until of a creamy consistency. Makes three pi«B. — Mabel C. Dennison. Aunt Sallie's Lemon Pie Make a paste of the juice and rind of one lemon, cup of sugar, butter the size of walnut; two yolks and the white of one egg (beat C. EDWIN MacNAIR Real Estate Broker And All Kinds Insurance PHONE 79-J HATBORO, FA. Phone, Poplar 5364 W. T. GARRISON CONTRACTOR AND BUILDER 1338 NORTH TENTH STREET PHILADELPHIA Compliments of FRANK RUSH Willow Grove, Pa. 50 Ask your grocer for KNOX GELATINE— take no other. the white separately) and two heaping tsps. of cornstarch. Add cup of boiling water and cook until stiff. Put into a pie-crust, then cover with the second white of egg stiffly beaten with a tblsp. of sugar, and bake in moderate oven. — Mrs. George Nice. Lemon Pie Three lemons, (grated rind and juice), 3 small teacupfuls of granulated sugar, 6 egg yolks, well-beaten, 6 tsps. cracker crumbs, 6 tblsps. melted butter, % cup of milk. Stir well as each ingredient is added. Beat the 6 egg whites very stiffly, and fold in carefully, last. Bake very slowly so that the pie will cook through before it browns. — A transplanted Southern Cook. Lemon Pie Boil 1 quart of milk or water, cup of sugar, 3 lemons, juice and grated rind; small piece of butter; yolks of 3 eggs; 3 tblsps. corn- starch. Bake with an undercrust. Make meringue of whites of eggs for top. — Mrs. H. R. Johnson. Lemon Pie Mix 4 tblsps. cornstarch with 3 cups sugar, add well-beaten yolks of 4 eggs, 4 cups cold water, and juice and grated rind of 3 lemons. Cook until clear, stirring continually. When cold place in a cold baked crust. Beat the 4 egg whites stiff, add flavoring and a little sugar, spread over pie, and brown in oven. — Mrs. A. B. Stevenson. COMPLIMENTS OF THE GLENSIDE RESTAURANT FRANK A. CHUBB, PROP. Do you wish to buy or sell REAL ESTATE along the Reading R. R. and York Road Sections? SEE JOHN H. SHIELDS, Real Estate 6800 YORK ROAD Established 1906 Phone, Oak Lane 04-46 FRANK D. CLIFFORD OPPOSITE JENKINTOWN THEATRE HOME-MADE CANDY— FRESH DAILY PARTY NOVELTIES, BIRTHDAY GIFTS, FINE CONFECTIONS BREYER'S ICE CREAM 51 KNOX GELATINE improves soups and gravies. Lemon Cake Pie Sift 1 cup sugar, 2 tblsps. flour and pinch of salt together, melt butter size of an egg and add to the sugar, then juice of 1 large or two small lemons and grated rind. Add beaten yolks of 2 eggs, 1 cup milk and last of all 2 whites beaten stiff. Make pie crust very short and pour in filling. Bake 45 to 60 minutes in slow oven. Makes one large pie. — Mrs. W. F. Seibert. Lemon Cream Custard The juice and grated rind of 2 lemons, 2 cups sugar, butter the size of a walnut, 4 eggs, % cup flour, 1 qt. milk

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