Lemon Pie
From The Gertrude Bobbitt Circle cook book, 1948
Recipe submitted by Mrs. J. B. Wagner.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 53. The excerpt below is the record exactly as published.
LEMON PIE 2 cups sugar Juice 4 lemons — rind of one 2 cups boiling water 2 tablespoons butter 4 tablespoons corn starch 5 egg yolks Mix sugar and corn starch together and add boiling water. Cook until it thickens, then add egg yolks, lemon juice, rind and butter and cook again for about 15 minutes. Pour in baked shell, top with meringue made from egg whites and use 1 tablespoon sugar to each 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.