Lemon Pie

Ingredients

• one and two-thirds cups of sugar
• two-thirds cups flour
• grated rind and juice of two lemons
• yolks of four eggs
• pinch of salt
• butter size of an egg
• two small cups of water

Method

1. 1

   Cook until thick, put in cooked pastry, add meringue and let brown.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 21. The excerpt below is the record exactly as published.

LEMON PIE % cup sugar, % cups boiling water, 2 tablespoonsful cornstarch, y2 tablespoonful of butter, 2 egg yolks, 3 tablespoonsful of lemon juice, grated rind of one lemon. Mix cornstarch and sugar, add water, stiring constantly; cook 2 minutes. Add egg yolks, butter, lemon juice, and rind. Cover with meringue. —MRS. J. T. WOOD. ( 34 ) TRADE WITH JAMISON and Bank the Difference 56 Stores for Your Convenience A STORE IN EVERY NEIGHBORHOOD BUTTER SCOTCH PIE Yolks of 3 eggs beaten light with 2 tablespoonsful of flour, 2 cups milk, 1 cup brown sugar, butter size of an egg. Cook all together in double boiler until thick, add vanilla. Beat whites of eggs with 3 tablespoonsful of sugar for meringue and brown in oven. This makes 2 pies. — MISS MARY COOPER. CREAM PIE Yolks of 2 eggs, two teaspoons cornstarch, one-half cup sugar, one table- spoon fresh butter, one cup sweet cream, put on and let come to boil. Stir in other mixture after it has been well beaten. Bake a crust and fill mixture in. Beat whites of two eggs and use for meringue, brown in oven. —MRS. J. T. STRICKLAND. CITS PIES The yolks of seven eggs, two cups of sugar, two-thirds cup of butter, one cup of cream. Bake in pastry until well set. Cover with meringue made of the seven whites. Flavor with lemon or vanilla. This makes two pies. —MRS. J. T. STRICKLAND. JEFF DAVIS PIE Three eggs, one-half cup butter, one and one-kalf cups of sugar, one cup new milk, one tablespoonful of flour, one teaspoonful of vanilla, one-half teaspoonful of cinnamon and one teaspoonful each of allspice and cloves. —MRS. T. B. KEMPER. COCOANUT PIE One pint milk, four eggs, one and one-half cups of sugar, heaping table- spoon of flour, butter the size of an egg. Mix flour with sugar, and cocoanut and cook slowly in the pastry then add beaten whites and brown. —MRS. SAM HAIRSTON. CHOCOLATE PIE Melt one small cake of chocolate, four egg yolks, a good size piece of butter, two-thirds cup of flour mixed with two slight cups of sugar, two small cups of water, pinch of salt. Cook pastry and filling separate. This makes two pies. Cover with meringue. — MRS. SAM HAIRSTON. ( 35 ) D. H. Barger G. F. Holsinger T. P. Bell R. L. Morgan Pres. 1st V. P. 2nd V. P. Sec'y and Treas, VIRGINIA FARM BUREAU FEDERATION Roanoke, Virginia Member American Farm Bureau Federation LEMON PIE Mix one and two-thirds cups of sugar with two-thirds cups flour, grated rind and juice of two lemons, yolks of four eggs

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