Lemon Pie

Ingredients

• soaked cracker-dust
• the juice and grated rind of two lemons
• two tablespoonfuls of powdered sugar
• yolks of three eggs
• the remaining whites for a meringue

Method

1. 1

   Whip in the beaten white of one egg and the yolks of three eggs.

2. 2

   Add the juice and grated rind of two lemons, then the soaked cracker dust.

3. 3

   Pour all into a crust-lined plate and bake in a moderate oven until golden brown.

4. 4

   Make a meringue of the whites beaten with two tablespoonfuls of powdered sugar.

5. 5

   When the pie is done, spread the meringue over the top and return to the oven long enough to harden.

6. 6

   Serve cold.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

yolks of three eggs, reserv- ing the remaining whites for a meringue. Add the juice and grated rind of two lemons, then the soaked cracker- dust. Pour all in crust-lined plate and bake in moderate oven to golden brown. Make a meringue of the whites beaten with two tablespoonfuls of powdered sugar

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