Lemon Pie

Ingredients

• % lb. of fresh, very cold butter
• % glass of very cold water
• 1 1/2 cups of flour
• 1 large cup of sugar
• 1 large cup of boiling water
• 2 tbsps. of flour
• 2 tbsps. of boiling water
• Juice of one large lemon
• 1 small lemon peel
• 2 whites of eggs
• 6 tbsps. of sugar
• 2 yolks of eggs
• 1 egg

Method

1. 1

   The 1.5 cups of flour are put into a dish, the hard butter cut into it and rubbed, not kneaded; gradually add 0.5 glass of cold water, work lightly, roll it out and line a pie tin with the paste, making a high rim.

2. 2

   Then bake it in oven and prepare the filling.

3. 3

   Mix the sugar with 2 tablespoonfuls of flour, lemon juice, grated lemon rind and hot water and boil 1 minute, stirring constantly, then cool and mix in the 2 yolks and one whole egg.

4. 4

   Put this filling into the baked crust and set aside for a few minutes to thicken.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 108. The excerpt below is the record exactly as published.

LEMON PIE. Quantity for 6 Persons. % lb. of fresh, very cold butter Vz glass of very cold water 1 Vz cups of flour For the Filling. 1 large cup of sugar 1 large cup of boiling water 2 tbsps. of flour 2 tbsps. of boiling water Juice of one large lemon 2 yolks of eggs 1 . small lemon peel 1 egg For Frosting. 2 whites of eggs 6 tbsps. of sugar Preparation: The II/2 cups of flour

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