Lemon Pie

Ingredients

• Two lemons
• five table-spoonfuls of sugar
• three eggs
• one tea-cupful of milk
• two table-spoonfuls of corn starch

Method

1. 1

   Grate the rind of the lemons into a bowl, chop the pulp of the lemon very finely, and mix it with the grated rind in the bowl.

2. 2

   To this add the corn starch, and beat all smooth with the cold milk.

3. 3

   Separate the yolks from the whites of the eggs, and placing the whites upon a plate, drop the yolks in with the mixture in the bowl, and beat all well together, adding two table-spoonfuls of the sugar.

4. 4

   Line a pie tin with pie crust, pour the mixture from the bowl into it, and bake the pie for twenty minutes.

5. 5

   Whip the whites of eggs to a stiff froth, add the remainder of the sugar, and place over the top of the pie, returning it to the oven for five minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 130. The excerpt below is the record exactly as published.

Lemon Pie.— Two lemons, five table-spoonfuls of sugar, three eggs, one tea-cupful of milk, two table-spoonfuls of corn starch

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