vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Filling
From Lessons in cooking through preparation of meals, 1912
Serves 2
Pour into baked crust and top with meringue before serving.
Presented as published in 1912. 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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 73. The excerpt below is the record exactly as published.
Lemon Filling Beat the yolks of 3 eggs until light and thick; add gradually i c fine granulated sugar, and one at a time the unbeaten whites of 2 eggs. Beat 34 c butter to a cream, and add the egg mixture to this gradually, also the juice of 2 lemons, and the grated rind of i
Cook this with the app: pantry check, scaling, and the assistant.