Lemon Pie

Ingredients

• four eggs
• one and one-half cups sugar
• two-thirds cup of water
• two tablespoons of flour
• juice of large lemon

Method

1. 1

   Beat well yolks of eggs, add sugar, lemon, flour and water in the order named; this will make two pies.

2. 2

   Bake on a bottom crust, then make the top of the four whites, whipped to a stiff froth, adding sugar, and brown quickly.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 113. The excerpt below is the record exactly as published.

Lemon Pies. — Juice of six lemons, yolks of six eggs, two cups sugar, one tablespoon corn starch, half cup butter; cook 196 HOW WE COOK IN TENNESSEE. until it thickens three-quarters cup sweet milk. — Mrs. Jones. Hernando, Miss. Lemon Pie. — One cup of milk, one cup of sugar, one table- spoon corn starch cooked over hot water for at least fifteen minutes, one saltspoon salt, the yolks of three eggs and the white of one egg, grated rind and juice of one lemon. Fill the paste while hot and bake quickly. Beat the whites of two eggs stiff, add slowly two tablespoons of sifted powdered sugar, spread over the pie as soon as it comes out of the oven and return it to dry and brown slightly. Lemon Pie. — To one pie, one lemon, one cup sugar, one cup water, yolks two eggs, two teaspoons corn starch, butter size of walnut • use whites of eggs for frosting. This recipe never fails. Lemon Pie. — Without milk or butter. The very best used. Take four eggs, one and one-half cups sugar, two-thirds cup of water, two tablespoons of flour, juice of large lemon

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