Lemon Pie

Ingredients

• 1 oz. COX’S INSTANT POWDERED GELATINE
• 4 pint water
• Rind and juice of 1 lemon
• I egg yolk
• 3 OzS. sugar
• 1 teaspoonful COX’S INSTANT POWDERED GELATINE
• 1 gill hot water
• 1 tablespoonful lemon juice
• 1 white of egg
• 2 OzS. sugar

Method

1. 1

   Cover a plate with short pastry made with 6 ozs. flour, a teaspoonful castor sugar, a pinch of salt, 34 ozs. of butter or margarine rubbed in, and about a tablespoonful of cold water to mix.

2. 2

   Decorate edge, prick centre, and bake in a quick oven.

3. 3

   For the filling: Stir the Gelatine, water, and the thinly pared lemon rind till boiling.

4. 4

   Add the juice, cool slightly, and pour over the yolk, strain, and return to the heat to cook the egg, but do not boil, then pour into a basin.

5. 5

   When beginning to set, pour into the cold cooked pastry.

6. 6

   Allow to set.

7. 7

   Pile on top the following covering: Dissolve the teaspoonful of Gelatine and the sugar in the hot water, add the lemon juice, and allow to cool.

8. 8

   When setting, stir in the stiffly beaten white of egg, and whisk all together to a stiff froth.

9. 9

   A few cherries may be used to decorate.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 29. The excerpt below is the record exactly as published.

LEMON PIE. Six to seven persons FILLING 1 oz. COX’S INSTANT POWDERED GELATINE 4 pint water Rind and juice of 1 lemon I egg yolk 3 OzS. sugar COVERING 1 teaspoonful COX’S INSTANT POWDERED GELATINE 1 gill hot water 1 tablespoonful lemon juice 1 white of egg 2 OzS. sugar

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