Lemon Cream Pie

Ingredients

• one large cupful sifted flour
• one-fourth pound butter
• one pint milk
• one-half cup sugar
• three rounded tablespoons flour
• two eggs
• one medium-sized lemon
• two tablespoons of powdered sugar
• one-half tablespoon lemon juice
• one-fourth teaspoon vanilla

Method

1. 1

   Rub together flour and butter until even in color, then add enough cold water to hold together.

2. 2

   Roll out and line a pie tin, bake while patting with towel to keep crust from puffing.

3. 3

   For filling, mix sugar, flour, and eggs; beat until smooth, then gradually add milk.

4. 4

   Cook in double boiler until thickened, stirring constantly.

5. 5

   Add lemon juice and rind.

6. 6

   Beat egg whites until stiff, add powdered sugar, and lemon juice or vanilla, then spread on top of pie and brown in oven.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 102. The excerpt below is the record exactly as published.

LEMON CREAM PIE. Mrs. J. Munro, Vineland, Cal.— (Original.) Rub to- gether until of an even color one large cup- ful sifted flour and one-fourth pound butter, then add just enough cold water to make It merely hold together. Roll out and line a pie tin, bake, patting with towel several times to keep crust from puffing. Fill with the following cream filling: Mix together one- half cup sugar with three rounded table- spoons flour and two eggs; beat with spoon until smooth, then add gradually one pint milk. Cook in double boiler until thickened, stirring constantly. Afterward add juice and grated rind of one medium-sized lemon; beat together the whites of two eggs until stiff, add two tablespoons of powdered sugar, beat again and add one-half tablespoon lemon juice, or one-fourth teaspoon vanilla, and put on top of pie; place pie in the oven for few moments to brown. NO. 14. EXCELLENT LEMON PIE. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— Peel very thin the rind of one lemon and chop fine in a teaspoonful of gran- ulated sugar; add to this the juice of one lemon, a tablespoonful of syrup (or Log Cab- in drips,) a tablespoonful of sugar, two eggs; beat up eggs with a tablespoonful of milk to keep from separating. Put on stove and boil gently till thick enough. Put in deep COOKING AND OTHER RECIPES. 61 pie tin, lined with good puff paste, and bake. If preferred, the white of one egg can be used to make a meringue. NO. 15. FINE LEMON PIE. Mrs. M. Cam- eron, 1237 Arapahoe street, Los Angeles.— Make shell of rich pie crust and bake. For filling mix together one and one-half cups sugar, one large teaspoon of flour; add juice of two good-sized lemons and grated rind or one; one tablespoon butter, two eggs (leav- ing out the whites for meringue;) add one cup boiling water and cook until thick; beat whites and add tablespoun sugar, and fill the shell and set in oven long enough to brown. NO. 16. PERFECT LEMON PIE. Mrs. F. S. Webster, Imperial, Cal. — One lemon, pulp, juice and grated rind; one cup sugar, yolks of two eggs well beaten, two tablespoonfuls flour, one cup sweet milk, and small piece of butter. Stir these all together in the above stated order; lastly add the whites beaten to a stiff froth, stirring in lightly, un- til thoroughly mixed; then pour into a cus- tard plate lined with good pje crust, and bake about forty minutes in not too hot oven, so the top will not burn. It is delicious. NO. 17. LEMON PIE. Mrs. R. Nidever. University, Los Angeles. — Two medium-sized lemons, one tablespoon butter, four tablespoons milk, one cup sugar, four eggs; grate the rinds of lemon; keep out whites of eggs, beat to a stiff froth and spread on top after bak- ing pie. Mix sugar, lemon and butter to- gether, then add the balance; bake with rich crust. NO. 18. LEMON PIE. Mis. L. Smock, 1510 Vermont avenue, Los Angeles. — One large lemon, juice and rind, grated; one cup white sugar, half-cup cream or rich, sweet milk; one tablespoon cornstarch mixed with the milk; yolks of three eggs. Bake in rich crust; beat whites to a stiff froth with four table- -spoons powdered sugar, spread on top and brown a very little. NO. 19. LEMON PIE. Mrs. E. A. Stick- ney, 1028 South Hill street, Los Angeles. (Original.) Grate one lemon, using only the juice of same; one teacup of sugar, one tea- cup of water or milk, two eggs, two table- spoons of cornstarch, one tablespoon of but- ter. Stir all the ingredients into the boiling water or milk, and put this into the crust, having baked that previously. The white of one egg, whipped to a feather with sugar, put on the top and brown a little. NO. 20. LEMON PIE. Mrs. T. H. Sullivan, San Jacinto, Cal.— Line two pie dishes with ordinary paste, and stand them in the cold while you make the filling. Heat one pint of good rich milk in a pan set in a skillet of hot water; three eggs well beaten, one flk~ge tablespoon of cornstarch thinned with sC little milk; strain the eggs, add the corn- starch and cook until like a thick custard, stirring constantly. Just before removing from the fire add one tea=p<?~n of extract of lemon. Into one cup jf sugar mix the Juice of one lemon, salt, beat well; fill the pie dishes and bake. Cook slowly so as not to boil, as that spoils it. Evaporated cream Is excellent in making lemon pie. • NO. 21. LEMON PIE. Elizabeth M. Bug- bee, 2015 South Figueroa street, Los Angeles- Crust: Two cups flour, one cup lard, one-half cup cold water, one teaspoon salt, one heap- ing teaspoon baking powder. Filling: Two tablespoons cornstarch; mix smooth in a lit- tle water; add two cups boiling >water; when cold the juice and grated rind of two lemons; beaten yolks of two eggs; a tablespoonful of butter and two cups of white sugar, mixed together. (Beat the whites of two eggs with two tablespoons powdered sugar. Flavor with vanilla for meringue. NO. 22. LEMON PIE. Mrs. J. J. Broughall, Ocean Park, Cal.— Bake crust first. Juice and grated rind of one or two lemons, as pre- ferred. One full cup sugar,- butter size of an egg, one full cup boiling water, pinch salt, yolks of three eggs, well beaten. Boil all to- gether in double boiler, adding lemon just before removing from fire. While boiling stir in two well-rolled soda crackers, and one tablespoon flour, first rubbed smooth with a little cold water. Pour in crust. Beat whites of eggs stiff; add three tablespoons sugar. Spread over cream and brown in oven. NO. 23. RAISIN PIE. (Original.) Mrs. Ward Wacaser, Gardena. Cal.— Crust: Take one and one-half cups flour, add a pinch of salt, and rub in one-half cup lard or cotto- lene. Mix thoroughly and add enough cold water to make a dough of the right con- sistency, different flours requiring different amounts. If careful to measure flour and shortening the crust will always be just right. Raisin filling: Take a pound of seeded raisins and cover with water and stew until tender. Have enough water when done to just cover raisins. Take one-half cup sugar

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