Lemon Pie
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 22. The excerpt below is the record exactly as published.
LEMON PIE. “MRS. TUTTLE. One lemon, juice and grated rind, one square soda cracker, rolled fine, the beaten yolks of two eggs, re- serving the whites for meringue, on top, one cup sugar, one cup water, a small bit of butter. Bake in an undercrust like a custard pie. When done, spread - over top the meringue, made of the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.