Lemon Pie

Ingredients

• In a cup full of sugar
• a heaping tablespoonful and one-half of flour
• the skin of one lemon
• a cup of water
• the yolks of two eggs
• a pinch of salt
• two good sized tablespoonfuls of lard
• one and a half cups of flour
• Add ice water until the mixture holds together

Method

1. 1

   Mix sugar, flour, lemon skin, juice, yolks, water, and salt.

2. 2

   Cook in a double boiler until thick.

3. 3

   Pour into a cooked pie crust.

4. 4

   Beat egg whites with water and salt, cover the pie, sprinkle sugar, and brown under the broiler.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 44. The excerpt below is the record exactly as published.

LEMON PIE The filling: In a cup full of sugar mix thoroughly a heaping tablespoonful and one-half of flour. Grate the skin of one lemon, and add the juice. Then add the yolks of two eggs and a cup of water, also a pinch of salt. Stir this thoroughly, all together. Put into a double boiler and let it cook until it is thick and smooth. Then pour it into the cooked pie crust. Add a teaspoonful of water to the whites of the eggs, and a pinch of salt. Then beat until stiflf. Cover your pie with this mixture and then sprinkle granulated sugar on top of the meringue. Don't [187] THE STAG COOK BOOK mix the sugar and the meringue. Put under the broiler to brown. The crust: Mix two good sized tablespoonfuls of lard with one and a half cups of flour. Mix this with your fingers thoroughly, until it feels like corn meal, although much larger. Add ice water until the mixture holds to- gether

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