Lemon Pie

Ingredients

• Grate 1 lemon
• 1 cup sugar
• 1 cup water
• 3 dessertspoons of corn starch
• white of 1 egg
• 3 tablespoons sugar

Method

1. 1

   Boil until thick.

2. 2

   Line a pie plate with a rich crust.

3. 3

   Bake crust first, then when lemon is cold spread on the crust.

4. 4

   Beat white of egg, add sugar, spread on pie and brown in oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 34. The excerpt below is the record exactly as published.

LEMON PIE.—Juice and grated rind of 2 lemons, 24 level tablespoons corn starch, 3 cups boiling water, 2 cups sugar, 4 egos. Beat yolks of eggs light, add sugar, corn starch and hot water. Beat all together until perfectly smooth. Cook the mixture in a double boiler, then turn it into an undercrust previously baked. Before baking crust pick with a fork to prevent blistering. Meringue :—Use the whites of the eggs with 3 tablespoons powdered sugar. Mrs. JAMES VAIR. LEMON FILLING FOR TARTS.—One grated lemon, 1 cup sugar, 1 small piece butter, 1 egg, 1 small teaspoon flour. SPONGE LEMON PIE.—One egg, 4 cup sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon baking PIES. vB powder. Bake in quick oven. When cold cut in half, This makes 2 pies. Filling :—Two lemons, juice and grated rind, 1 table- spoon flour, 1 tablespoon corn starch. Pour over this 14 cups boiling water. Then add 2 cups white sugar, yolks ot 3 eggs, a little butter, and a pinch of salt. Put in a Farina boiler and boil till it thickens. Mrs. 8. M. WELLs. LEMON PIE.—Grate 1 lemon, add 1 cup sugar, 1 cup water, and when boiling add 3 dessertspoons of corn starch, mixed with cold water. Boil until thick. Line a pie plate with a rich crust. Bake crust first, then when lemon is cold spread on the crust. Beat white of 1 egg, add 3 table- spoons suga

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