Lemon Fluff Pie
From Recipes (Good Luck Margarine, 1927), 1927
For Lemon Meringue Pie, follow steps through No. 3, then add meringue on top and brown.
Presented as published in 1927. 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 Recipes (Good Luck Margarine, 1927) (1927) by John F. Jelke Co, page 9. The excerpt below is the record exactly as published.
LEMON FLUFF PIE 1 cup sugar 2 cups boiling water 3 tablespoons flour 2 tablespoons Jelke GOOD LUCK 2 tablespoons cornstarch Margarine 1g teaspoon salt 3 beaten egg yolks Juice and rind 2 lemons 3 egg whites, beaten stiff 1%, cup sugar 1. Combine dry ingredients. 2. Add GOOD LUCK to boiling water, and pour it all at once over the dry ingredients, stirring quickly.. Cook until thick. 3. Stir into the hot mixture the egg yolks and lemon juice and rind. Cook until eggs are set. 4. Pour the hot mixture over the beaten egg whites, which have been mixed with sugar. Cook 2 or 3 minutes. Then pour into a baked pie shell, and bake in moderate oven 375°F. 20 minutes to set the egg white. Serve cold. For Lemon Meringue Pie, make as for Lemon Fluff Pie through Step No. 3. Then pour into shell, and beat egg whites and sugar for the meringue and place on top of the filling. Brown meringue. 28 | Robust health for children in every carton Makes Tender ~ Flaky Pie Crust. fe ees for recipe see page 26 PEACHERINO 2 cups flour % cup peach syrup from 4 teaspoons baking powder eanned or fresh peaches 1% teaspoon salt Sliced canned peaches (or fresh) 2 tablespoons Jelke GOOD LUCK Margarine
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