Lemon Pie

Ingredients

• For one crust take three table-spoonfuls of sifted flour
• a little salt
• one table-spoonful of lard

Method

1. 1

   For one crust take three tablespoons of sifted flour, a little salt, and one tablespoon of lard chopped with the flour; add a little water at a time until it will stick together; put on a floured board and roll out.

2. 2

   Line a pie-plate with the paste and bake in a quick oven.

3. 3

   Prick the crust with a fork to prevent its rising in the centre.

4. 4

   Put one cupful of sugar in a double boiler or saucepan, add a salt-spoonful of salt, one lemon, grated (large), the well-beaten yolk of an egg, and one rounded tablespoon of corn-starch dissolved in a little cold water.

5. 5

   Mix well, then pour into it one cupful of boiling water; cook at once until it thickens.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 287. The excerpt below is the record exactly as published.

Lemon Pie them tightly down. Set in a dry place. Gooseberry Tart (English recipe). — Pick off the tops and stalks of the gooseberries. Put them into a pie- dish, pile them high in the centre, strew a little sugar over them, and add a table-spoonful of water. Line the edge of the dish with a good crust, put on the cover, and bake in a brisk oven. Strew a little powdered sugar over before sending the tart to table. A little cream or custard is a great im- provement to this dish. An ample allowance of sugar is required for gooseberries, especially when they are partially ripe. Two pints and a half of gooseberries will make a pie for four or five persons. Time to bake, three-quarters of an hour. Another way : — Pick off all the stalks and little blossoms, wash the berries, and put them on to stew. A very little water may be put into the saucepan to prevent the fruit burn- ing. Add % lb. of sugar for each quart of gooseberries as soon as the berries are broken, and let them cook a little longer. Add more water, and strain ; return to the fire and boil fifteen min- utes longer. Line pie - plates with paste, fill with the gooseberries, and cross with strips of paste. Gooseberry T urnovers. — Make a good, light crust. Roll it out two or three times, then leave it a quarter of an inch in thickness. Stamp it out in rounds with a cup, plate, or small basin, and lay a few gooseberries, which have been stewed with sugar, on one-half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on buttered tins in a moderate oven. Serve on a napkin, with sifted sugar. Time, about a quarter of an hour to bake. Graham Tarts. — Mix Graham flour plentifully with grated cocoanut ; pour into the mixture ice -water enough to make a stiff dough ; knead it hard, roll very thin, and cut into round cakes two or three inches in diameter ; cutout *7 the centre of a part of them, leaving a narrow rim ; put three layers of these rims on one centre or round piece, wetting them so as to make them unite ; prick the centre with a fork and bake in a quick oven, yet not so as to brown them. They should be crisp and tender when done. When wanted for use they have only to be filled with some kind of fruit sauce, as stewed English currants, pine- apple, marmalade, etc. Jam Tart, Open. — Roll out the pastry to the thickness of a quarter of an inch. Butter an ornamented tart-pan and line it with the pastry. Trim the edges neatly, and prick a few holes in the bottom with a fork. Bake in a moderate oven until lightly browned, then take the tart out, let it cool a little, spread the jam on it, and ornament the top with a few leaves or stars of pastry which have been baked separately. Time, about half an hour to bake. Jam Tarts. — Butter a dozen patty- pans, and line them with pastry rolled out to a quarter of an inch in thickness. Put them into a quick oven, and when nearly baked take them out and put a little jam in the centre of each, then return them to the oven and finish baking. An ornament already baked should be placed upon each, or a little whipped cream. Time, a few minutes to bake. J elly - custard T artlets. — Dissolve two table-spoonfuls of strawberry or red- currant jelly over the fire. Let it get quite cool, then mix with it gradually three well - beaten . eggs. Three parts fill some tartlet tins, lined with puff paste, and bake in a quick oven for ten minutes. Lemon Pie. — For one crust take three table-spoonfuls of sifted flour, a little salt, and one table-spoonful of lard

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