Lemon Pie
From The Warrenton cook book, 1951
Bake meringue at 300°-325° for 15 minutes.
Presented as published in 1951. 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 17. The excerpt below is the record exactly as published.
LEMON PIE | 2 egg yolks i c. boiling water “* Cc. Sugar 1 large lemon, juice and rind Bel. 110ur eel -outier Beat egg yolks, add sugar and flour. Pour boiling water over them, stirring constantly. Add lemon juice, rind, and butter. Cook in double boiler until thick. Pour into baked crust and top with meringue. Meringue 2 egg whites 2 T. powdered sugar 4 t. baking powder I, t. flavoring Put baking powder into egg whites and beat until stiff. Gradually add Sugar and continue beating until meringue holds its shape. Add flavor- ing and spread on pie and bake in slow oven (300°-325°) for 15 minutes (Taken from OUR FAVORITE RECIPES) —Mrs. HERMAN ROPWELL Brown Sucar Pies | 4 ege's 1 t. vanilla i,Z lb. butter 1 lb. brown sugar Cream butter with half of sugar. Beat eggs with rest of sugar, mix well, add vanilla. Bake in uncooked individual crusts. (Taken from OUR FAVORITE RECIPES) —Mrs. Lucy WILLIAMS CHIFFON PIE 4 ege yolks % c. crushed pineapple Y pkg. lemon jello PE lemonsiuice Yc. sugar YY, t. grated rind Salt ly c. hot pineapple juice 4 ege whites Baked pie crust Beat egg yolks with sugar and salt. Dissolve jello in hot pineapple juice. Add lemon juice and rind. Add to egg mixture, fold in pineapple and stiffly beaten egg whites. Makes two small pies. Make cherry chiffon pie using cornflake crust. —Mrs. RuFwus 8. JONES o9 LEMON CHESS PIE 4 eggs 3 or 4 T. cream or milk 14% c. sugar ieee med! 2 lemons (juice and rind) Zee OUuLLer Beat eggs, add sugar, cream, meal, melted butter, and rind and juice of lemon. Pour into uncooked crust. Bake at 450° for 10 minutes. Reduce to 375° until firm. —Mrs. J. E. BANZET CARAMEL PIE . 4 eggs (beat yolks together; 2 c. sweet milk Save whites for meringue) Butter size of an egg 2c. sugar (brown) 1 t. vanilla 4 T. flour Place in pie crust and bake. —Mrprs. W. R. BASKERVILL LEMON CHIFFON PIE 6 eggs, separated Juice of 14% lemons TeCwSUe At Grated rind of 1 lemon Put above in double boiler and cook until very thick; remove from fire and add the whites of three eggs which have previously been beaten and to which three tablespoons Sugar have been added. Pour into baked crust and serve with meringue made from the three remaining egg whites by adding six tablespoons sugar to the well beaten egg whites. Slip pie into oven and brown the meringue before serving. Makes 12 tarts or one pie. —Mrs. JOHN Kerr, Jr. GRANDMA SALLIE ALLEN’S Cuess Pre } L- 12 egg yolks 1 rounding T. meal 15" 1b: butter 4 T. thick cream 1 lb. sugar 2. t. vanilla Cream butter and sugar, add well beaten yolks of eggs, meal, creams and vanilla. Line individual] pie pans with pastry, fill three-fourths full. Put into 350° oven and bake until center is set. —MIss Huta Ler ALLEN Quick Lemon Cumron Pre ib ee sugar st { pkg. lemon jello % c. pineapple juice { can Carnation milk, chilled 2 eges Juice of 1 lemon Cook sugar, pineapple juice, and eggs in double boiler until Slightly thickened. Add one package lemon jello and cool. Whip carnation milk with lemon Juice. Add to jello mixture. Pour into eraham-cracker crust and put into refrigerator to set. —Mrs. JAMES R. FRAZIER 40) PECAN Pir % c. granulated sugar 4 T. butter or margarine 1 c. dark corn syrup 1 t. vanilla extract 3 eges 1 c. broken nut meats Cook Sugar and syrup until mixture thickens. Beat eggs without separating and slowly add hot Syrup to eggs, beating constantly. Add butter, vanilla, and nuts. Pour into unbaked pie shell. Bake in pre- heated 450° oven for 10 minutes. Then reduce to 300° for 35 minutes. When cool serve with or without whipped cream. —Mrs. FRANK REAMS CHERRY CREAM PIE 4 1 can cherries 1% c. cold water ¥% c. sugar (more if cherries %5 pt. whipping cream are Very SOur) 2b. cornstarch Strain juice from cherries into small pan, add to juice the sugar, then dissolve cornstarch thoroughly in half cup of cold waier. Add this to juice and sugar in the pan. Bring this mixture to a boil; then allow to simmer slowly for half an hour. While simmering, split the cherries in half and remove the stones, putting cherries in a bowl. Then pour the heavy thick syrup over cherries and chill. Combine the pie at time you want to serve it. Whip cream until stiff. Then fill pastry tart or shell with whipped cream. Over the cream place cold cherries and serve. Blueberries or strawberries can be used the same way. —Mrs. Tom HAWKINS CHOCOLATE PIE * Cc. sugar 1% c. milk 1 T. butter
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