Lemon Pie
From The art of cooking, 1880
Serve hot or cold; do not let crust soak.
Presented as published in 1880. 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 The art of cooking (1880) by Matilda Lees Dods, page 82. The excerpt below is the record exactly as published.
LEMON PIE. 185 cess four times, observing to change the direction of roll- ing each time. The paste is then ready to be used and is suitable for the covering of either fruit tarts or meat pies. Note. — In preparing aU crusts that reqnire bntter in the making, it wiU be fonnd advantageous to put the butter upon ice untU thor- oughly hardened before using it. PIES AND PASTRIES. PIES, Pie Crust. — Twelve ounces of flour, six ounces of butter, one teaspoonful of baking-powder, one-half tea- spoonful of salt, one gill of cold water. Place the flour and butter together in a bowl and mix them lightly with the fingers. When thoroughly blended add the baking-powder and the salt, pour in upon this the cold water and stir all well together, and flouring a mix-* ing board turn this mixture out upon it and knead all to a light dough. When required roll this dough out very thinly and line the pie tin with it. Note. — When fresh, sweet lard can be obtained it may be substi- tuted for butter in making pie crust or mixed in equal parts with it. Iiemon Pie. — Two lemons, five tablespoonfuls of sugar, three eggs, one teacupful of milk, two tablespoon- fuls of com starc
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.