Lemon Custard Pie
From Dainty recipes, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1671Calories
31 gProtein
353 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1671 kcal
Protein31 g
Carbohydrates353 g
Fiber5.4 g
Sugars305 g
Total Fat22 g
Saturated Fat6.5 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol744 mg
Sodium826 mg
Potassium491 mg
Calcium293 mg
Iron20 mg
Magnesium48 mg
Phosphorus451 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.6 mg
Folate177 mcg
Choline599 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.
LEMON CUSTARD PIE Filling—Two egg yolks; one scant cup sugar; two heaping teaspoons flour; one cup boiling water; juice and rind of one fresh lemon. Meringue—Two egg whites; one-half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.