Lemon Custard

Ingredients

• 5 eggs, separate whites
• 1 cup sugar
• 1 lemon (juice)
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1 cup water

Method

1. 1

   Mix ingredients and cook over slow fire or double boiler until thick custard.

2. 2

   Beat the whites very stiff and fold one-fourth into the custard.

3. 3

   Cook two crusts and then pour custard into them.

4. 4

   Add two tablespoons sugar to remaining whites and spread over custard and brown in quick oven.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 43. The excerpt below is the record exactly as published.

Lemon Custard 5 eggs, seperate whites. 1 cup sugar. 1 lemon (juice). 2 tablespoons butter. 2 tablespoons cornstarch. 1 cup water. Mix ingredients and cook over slow fire or double boiler until thick custard. Beat the whites very stiff and fold one-fourth into the custard. Cook two crusts and then pour custard into them. Add two tablespoons sugar to remaining whites and spread over custard and brown in quick oven. Mrs. R. E. Prince. Cream Pie 3 eggs. 1 cup sugar. i 114 cups flour. 1 tablespoonful sweet milk. 11% teaspoonfuls baking powder. Beat together thoroughly and bake in round cake plates. When ready to use, split open and fill with cream. For the cream take one pint milk, three-fourths cup sugar, two eggs, teaspoonful vanilla, three tablespoonfuls flour, pinch salt. When milk begins to boil add other ingredients which have previously been well mixed and boil slowly a few minutes, stirring constantly. Mrs. J. W. Weaver. Apple Pie 11% cups flour. 114 teaspoons Rumford Baking pow- Y% teaspoon salt. der. 1/3 cup shortening. Cold water. 4 apples, or 1 quart sliced apples. 4 tablespoons sugar. 1 tablespoon butter. Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water ; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; prick top, and bake in moderate oven thirty minutes. Miss Maser Day. Cocoanut Pies Grate cocoanut and make a custard as for plain egg custard or omit part of milk and use cocoanut milk, adding a little more flour to thicken. Mrs. U. B. Arzxanper. 88 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed Orange Pie Filling 1 cup sugar. 1/3 cup flour. 14 teaspoon salt. Grated rind of 1 Sunkist orange. 1 cup orange juice. Juice 14 lemon. 2 tablespoons butter. 3 egg yolks. Mix sugar, flour, salt and grated rind; add fruit juice, and cook in double boiler ten minutes, stirring until thickened, and afterwards, occasionally. Add butter and egg yolks beaten light; cook two minutes, and cool. Put in a crust that has been baked on the outside of a tin pie plate. Cover with eight- minute meringue and bake. Miss Rutu Dew. Pineapple Meringue Pie Mix one-half cup sugar, teaspoon salt, two tablespoons corn- starch, and slowly add one and one-half cups hot milk. Cook in double boiler until thick (about forty minutes), pour this into two egg yolks, return to boiler and cook until eggs thicken (about three minutes). Cool and add one cup well drained pineapple and one-half teaspoon vanilla. Pour into baked crust and cover with meringue, made of two stiffly beaten whites of egg and two tablespoons powdered sugar. Brown quickly in a hot oven. Mrs, A. P. Hepricx. Cocoanut Pie 1 can grated cocoanut 34 cup sugar. 2 tablespoons cornstarch. 3 egg yolks. Use one cup milk, cocoanut milk, and fill up with sweet milk. Put sugar, cornstarch, milk and eggs in saucepan, cook until it becomes thick, then add grated cocoanut, spread on crust and bake. MERINGUE Whites of three eggs, six tablespoons sugar. Blend whites and sugar well, spread on pie and brown. This will make two small or one large pie. Miss Bertie Ruru. Apple Pie Stew and sweeten apples, make bottom crust, pour in apples, add pinch of salt and sprinkle with nutmeg. Roll dough again very thin and cut strips about three-eighths of an inch wide and lay on top about three-eights of an inch apart across each way, making little squares. Put bits of butter all about, and sprinkle with sugar. Any fruit pie may be made the same way, or covered with solid top crust. Mrs. U. B. ALEXANDER. 89 Each package of KNOX GELATINE makes FOUR PINTS of jelly Chocolate Cream Pie 2 sq. chocolate or 14 cup cocoa. 2 cups milk. 4 cup cornstarch. 2 egg yolks. 2 egg whites. 1 teaspoon vanilla. 4 cup sugar. Melt chocolate, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler until it thickens, stirring con- stantly, favor with vanilla, pour into a baked pie-crust shell, cover with meringue made by beating egg whites stiffly. Bake brown; serve cold. Miss Rutu Dew. Chocolate and Blackberry Custard 1 quart canned or raw berries. 34 cup cocoa. 2 cups sugar. 4 eggs. 1 cup milk. 4 cup butter melted. A little flour. Mix all together well thus: Beat eggs, add sugar, cocoa and flour, then milk, stir well and pour in berries, then butter. Flavor if preferred. This makes three or four pies. Mrs. U. B. Atexanper. Delicious Pie 4 eggs. 14 pound butter. 1 cup sugar. Vanilla. Take yolks of eggs, beat until ight, add one cup sugar, beat well and add one-fourth pound creamed butter and vanilla. CRUST 2 cups well sifted flour. Salt. Y% cup lard. Water. Enough water to make a stiff dough. After making let stand a few minutes, then roll and line two small pie tins; put mix- ture, divided equally in the two crusts and bake in moderate oven. Now beat the four whites until very stiff, then put in eight tablespoonsful of sugar and beat again; when pie is done, put whites on top and brown to a golden brown. These are delicious. Mrs. W. R. Dorsert. Brown Sugar Custard 1 pound dark brown sugar. 5 eggs. 1/3 pound of butter. Cream butter and sugar, then add yolks of eggs, beat whites to a stiff froth, add two teaspoons of water. Mix all together and bake on crust. Mrs. Cuartes H. Youneer. 90 Use KNOX GELATINE—the Four-pint package Molasses Custard Five eggs, beaten saparately, one and one-half cups molasses, one cup sugar, two tablespoonfuls of melted butter. While beating the eggs cook the molasses and sugar until it boils, melt the butter in-the boiling mixture and pour over the eggs, while still boiling hot, a pinch of soda and a little salt. Flavor with vanilla. Bake with bottom crust only. Sweet Potato Custard 2 medium sweet potatoes boiled 4 eggs, separate whites

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