Lemon Pie

Ingredients

• One tablespoon of corn starch
• one cup of boiling water
• seven tablespoons of sugar
• yolks of four eggs
• grated rind and juice of two lemons

Method

1. 1

   Mix and bake with a bottom crust, then beat egg whites with sugar and pour over the top, brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.

LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon ; bake in a crust. This will fill one shallow plate. LEMON PIE. Miss Sophia Brownsberg. The rind and juice of one lemon, one cup sugar, the yolks of three eggs ; mix these well together ; two cups 220 THE HOME COOK BOOK. of milk, little salt, one tablespoon corn starch ; thicken the milk with the corn starch and let it come to a boil ; then stir it into the other ingredients, pour it into a pie plate covered with a good paste and bake it. Beat the whites of three eggs to a froth, with a tablespoon of sugar, lay it over the top of the pie and set it again in the oven for a few seconds, to brown. LEMON PIE. Mrs. J. W. Preston. Six eggs, (less two whiter ) two cups of white sugar, a little salt, one cup of sweet milk, two tablespoons of corn starch dissolved in the milk ; two large lemons, juice and rind ; bake slowly until set. Meringue for the top : Whites of two eggs beaten with six tablespoons of pow- dered sugar ; bake to a light brown, after having spread over the surface of the pie. LEMON PIE. Mrs. G. L. Dunlap. Yolks of six eggs, two cups of pulverized sugar, beaten well together, two and a half cups of milk, three lemons, (only juice,) a little salt, mix well, bake ; then take the whites of the eggs, add one-half cup of pulverized sugar, beaten well together, then spread over the top of pies and brown. This recipe will make two good sized pies. LEMON PIE. Miss Annie Slocum. Two lemons, five eggs, one cup of sugar, one cup of VALUABLE KECIPES. 221 water, two tablespoons corn starch ; grate the outside of the lemon rinds into a dish, then cut in half and remove the seeds, scooping the pulp and juice into the dish with a silver spoon ; add the sugar and water, wetting the starch with some of the water ; mix it in with the yolks and one white of an egg, (the eggs well beaten first,) pour into two tins lined with pastry, and bake ; beat the re- maining whites ; gradually stir in ten tablespoons of pul- verized sugar, and when the pies are done, spread the snow over them, and place in the oven until brown. LEMON PIE. M. For three pies, take the rind and juice of four lemons, the yolks of nine eggs, the whites of three, nearly one cup of butter, two cups of sugar, one-half cup of sweet milk ; beat the whites of six eggs with six ounces of sugar; put on the top, after baking, and brown slightly. Very rich. LEMON PIE. Mrs. Beyer, and others. For one pie, take one large lemon, the yolks of two eggs, one cup of sugar, one-half cup of cold water, one teaspoon of bttter. Icing for the same : Whites of two eggs, two tablespoons of pulverized sugar ; brown it nicely in the oven. LEMON EAISIN PIE. Anonymous. On cup of sugar, one lemon, one cup of raisins, one 222 THE HOME COOK BOOK. cup water; chop lemon and raisins fine, cook in the water three-quarters of an hour. LEMON" PIE. Mrs. A. L. Chetlain. One tablespoon of corn starch stirred in a little cold water ; add one cup of boiling water, let it come to a boiU then add seven tablespoons of sugar, yolks of four eggs, grated rind and juice of two lemons

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