Lemon Pie

Ingredients

• Two large lemons
• one coffeecupful of sugar
• one-half cup of cornstarch
• two eggs
• one pint of boiling water
• piece of butter the size of a hickorynut

Method

1. 1

   Dissolve the cornstarch in a little cold water, stir it into the boiling water; add the butter and sugar, boil for three minutes while stirring.

2. 2

   Let it cool, then add the rind and juice of the lemons and the well-beaten yolks of the eggs.

3. 3

   Fill the shells with this mixture, beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, frost the pie, and bake to set the icing.

4. 4

   Eat cold.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 78. The excerpt below is the record exactly as published.

LEMON PIE. (No. 3.) In the first place, I make a good paste and line a pie-plate with it; then, before it is put in the oven, cover the crust with a plate, bottom side up, to prevent it from puffing up. When the crust PIES. 133 is done, remove the plate, and put in the following mixture: Two large lemons or three small ones, one coffeecupful of sugar, one-half cup of cornstarch, two eggs, one pint of boiling water, piece of butter the size of a hickorynut

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