Lemon Cream Pie

Ingredients

• 6oz. of butter
• Jib. of sugar
• 1 teacupful of cream
• 2 wineglassfuls of sherry
• 2 table-spoonfuls of rose-water
• the grated rinds of three and the juice of two Lemons
• the yolks of ten eggs

Method

1. 1

   Slightly warm 6oz. of butter and beat it till creamy together with 1 lb of sugar; then mix with it two finely-powdered crackers, 1 teacupful of cream, 2 wineglassfuls of sherry, 2 table-spoonfuls of rose-water, and the grated rinds of three and the juice of two Lemons.

2. 2

   Beat the yolks of ten eggs, then pour them in with the above ingredients, and stir the whole until well mixed.

3. 3

   Butter a pie-dish, line it with a good tart-crust, pour in the Lemon mixture, cover it with a thin flat of the same crust, trim off round the edges with a sharp knife, damp them with milk or water, press them together, and bake the pie in a quick oven.

4. 4

   When cooked, dust caster sugar over the top, stand the pie-dish on a flat dish, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.

6oz. of butter and beat it till creamy together with Jib. of sugar ; then mix with it two finely- powdered crackers, 1 teacupful of cream, 2 wineglassfuls of sherry, 2 table-spoonfuls of rose-water, and the grated rinds of three and the juice of two Lemons. Beat the yolks of ten eggs

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