Lemon Custard Pie

Ingredients

• one cupful sugar
• two tablespoonfuls flour
• yolks of three eggs
• two cupfuls milk
• grated rind and juice of one lemon
• whites of three eggs
• three teaspoonfuls sugar

Method

1. 1

   Place on stove, stir continually until it comes to a boil.

2. 2

   Bake pie crust separately and fill with custard.

3. 3

   Beat egg whites to stiff froth, stir in sugar, spread on top of custard, and return to oven to brown.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 61. The excerpt below is the record exactly as published.

Grated rind and juice of one lemon, one-cup sugar, one heap- — = bet -nut; use enough cold water to mix the above ingredients to age) smooth paste, then add one cup of boiling water; place on — - stove and stir until it boils. Bake crust separately, pour in GREEN TOMATO—Fill pie half full of thin sliced gies) tomatoes, slice thin half a lemon, put lemon on top of ~ tomatoes. Three-quarters cup granulated sugar, stir inst upper and lower crust; eat when cold. > Re) LEMON—Lemon pie is my long suit and this is my recipe: ing tablespoon flour, yolk of one egg, butter the size of wal- custard. Beat white of one egg stiff and add two table- — Benes GREBr: spread on hd SOS FOCUrE. to oven to k brown aia LEMON CUSTARD—Grated rind anal juice of one ean ir in smoothly two tablespoonfuls flour; one cupful sugar, yolks of three eggs, two cupfuls milk. Place on stove, stir continually until it comes to a boil. Bake pie crust separate- ly and have well perforated. Fill crust with custard. Beat whites of three eggs

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