Lemon Custard Pie

Ingredients

• 6 ozs. Short Pastry
• 2 ozs. Sugar
• 1} ozs. Custard Powder
• 2 ozs. Butter
• 1 pint Milk
• 2 Lemons
• 2 ozs. stale Sponge Cake

Method

1. 1

   Line a greased pie-dish with pastry, decorate the edge.

2. 2

   Melt the butter, mix in the Custard Powder, add the milk, and stir till thick.

3. 3

   Add the sugar, cake crumbs, grated rind and strained juice of the lemons.

4. 4

   Turn the mixture into the lined dish, and bake in a fairly hot oven for half an hour.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 16. The excerpt below is the record exactly as published.

Lemon Custard Pie 6 ozs. Short Pastry. 2 ozs. Sugar. 1} ozs. Custard Powder. 2 ozs. Butter. 1 pint Milk. 2 Lemons. 2 ozs. stale Sponge Cake

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