Lemon Cream Pie, Meringue

Ingredients

• one pint of water
• four ounces of powdered sugar
• one ounce of corn-starch
• the rind of a sound lemon
• two whole eggs
• three ounces of powdered sugar

Method

1. 1

   Boil water, mix powdered sugar, corn-starch, lemon rind and juice, add beaten eggs, stir into boiling water until it boils.

2. 2

   Bake in a lined pie-plate for ten minutes, cool, beat egg whites to a froth, mix in powdered sugar, decorate the pie, bake for ten minutes, cool, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 264. The excerpt below is the record exactly as published.

Lemon Cream Pie, Meringue. — Boil one pint of water in a saucepan ; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well together with the spatula for one minute. Break in two whole eggs, beat all together for one minute, and add it to the boiling water in the pan, stirring sharply with a wire whip until it comes, to a boil ; then take from off the fire. Have ready a lined, flat pie- plate as for mince pie (No. 1082), put it in the oven, and let it bake for ten minutes, so that the crust gets a good golden color. Remove from the oven, and pour the preparation into it, then let it get thoroughly cold. Beat in a copper basin three egg whites to a stiff froth, using a wire pastry- whip; mix in three ounces of powdered sugar

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