Lemon Cream Pie

Ingredients

• the juice of three lemons
• the rind of one
• a teaspoonful of butter
• a table-spoonful and a half of corn-starch
• a large cupful of water
• a cupful of granulated sugar
• four table-spoonfuls of powdered sugar
• four eggs
• three large table-spoonfuls of flour
• one large table-spoonful of butter

Method

1. 1

   Make the crust by rubbing butter into flour, adding water to form a stiff paste.

2. 2

   Mix corn-starch with some water, boil the rest with lemon rind, juice, and sugar.

3. 3

   Stir in corn-starch, cook for two minutes, then add butter and yolks.

4. 4

   Pour into crust and bake for thirty-five minutes.

5. 5

   Top with meringue made from egg whites and powdered sugar, bake for ten more minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 311. The excerpt below is the record exactly as published.

able-spoonful of butter, and a quantity of salt about as large as a pea. Add enough cold water — perhaps a level table-spoonful — to make a stiff dough. Sprinkle a moulding-board with flour, and roll the paste very thin. Line the buttered plate with this dough, and pour the orange mixture into the plate. Bake in a moderate oven for thirty-five minutes. At the end of that time beat the reserved white of an egg to a stiff, dry froth, and then beat into it the table-spoonful of powdered sugar. Spread this mixture over the pie, and cook for ten minutes, with the oven door open. Close the door for two minutes (making twelve minutes' cooking of the me'ringue in all) to give a good color to the froth. Set the pie away to cool before serving. Lemon Cream Pie. To make the filling for this pie there must be taken the juice of three lemons and the rind of one, a teaspoon- PIES. 595 ful of butter, a table-spoonful and a half of corn-starch, a large cupful of water, a cupful of granulated sugar, four table-spoonfuls of powdered sugar, and four eggs ; and the crust will require three large table-spoonfuls of flour, one large table-spoonful of butter

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