Lemon Pie

Ingredients

• rind grated and juice of two lemons
• two cups granulated sugar
• two tablespoonfuls cornstarch
• two cups boiling water
• a piece of butter
• a pinch of salt

Method

1. 1

   Boil until evenly cooked; when cool add yolks of two eggs.

2. 2

   Bake on under crust.

3. 3

   Make a meringue of whites of eggs and four tablespoonfuls of sugar and place on top after it has been baked, and then put in the oven and brown lightly.

As published

This recipe was extracted from Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.

LEMON PIE. Mrs. David Keever, Atlanta, Oeorgifl. Ten eggs, two or three lemons and a little grated rind, butter size of egg, one quart of sugar, one wine glass sherry^ one wine glass brandy, mix part of sugar with yolks, mix part of sugar with wine, mix part of sugar with lemons, mix part of sugar with butter, mix yolks with butter and sugar, add wine, lemons and sugar, and lastly whites of eggs. Bake in pie crust LEMON PIE. Mrs. W. V. Toffey. Rind grated and juice of two lemons, two cups gran- ulated sugar, two tablespoonfuls cornstarch, two cups boiling water, a piece of butter, a pinch of salt

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