Lemon Pie

Ingredients

• 1 large cup sugar
• 3 tablespoons lemon juice
• 1 3/4 cups water
• 2 tablespoons vegetable butter
• 4 tablespoons cornstarch
• 1/2 teaspoon salt
• Grated rind of 1 lemon
• 1 egg separated

Method

1. 1

   Mix the sugar and the starch thoroughly.

2. 2

   Bring water, salt, and lemon rind to a boil, pour gradually over the starch and sugar mixture, and stir smooth.

3. 3

   Return to the fire, and boil until thick and clear.

4. 4

   Separate the yolk from the white, beat the yolk and the lemon juice, and pour in a little of the hot mixture, stirring so as not to cook the yolk; then briskly stir the yolk mixture into the cooked starch, and continue to stir over the fire for a few moments, but do not boil.

5. 5

   Set off the fire, add the butter, mix, and pour into a crust shell and set aside.

6. 6

   Add to the white 1 tablespoon cold water and a sprinkle of salt, and beat until very foamy; then add gradually, while beating, 2 tablespoons sugar, and continue to beat until firm enough to spread nicely.

7. 7

   Flavor with lemon extract, spread over the pie, and brown lightly in the oven.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 118. The excerpt below is the record exactly as published.

LEMON PIE i large cup sugar 3 tablespoons lemon juice \Y$ cups water 2 tablespoons vegetable butter 4 tablespoons cornstarch % teaspoon salt Grated rind of i lemon I egg separated

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