Lemon Pie

Ingredients

• Line a plate with crust
• three tablespoons of cornstarch
• one cup of sugar
• one cup of boiling water
• one tablespoon of butter
• the juice of one lemon
• yolks of two eggs
• four tablespoons of sugar

Method

1. 1

   Mix cornstarch and sugar, add boiling water, boil for 5 minutes.

2. 2

   Remove from heat, add butter, lemon juice, and blended yolks.

3. 3

   Place filling in crust, bake until filling bubbles.

4. 4

   Beat egg whites, add sugar, spread over pie, bake until slightly brown.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 49. The excerpt below is the record exactly as published.

Lemon Pie. — Line a plate with crust and have it extend one half inch above the edge so as to hold the filling in place. Pierce the bottom of the crust with a fork, place the crust in the oven, and bake until slightly brown. Piercing the crust with a fork prevents it from warping in the oven. Filling. — Mix three tablespoons of cornstarch and one cup of sugar. Add one cup of boiling water; mix well and boil five minutes, stirring constantly. Remove from the fire; add one tablespoon of butter, the juice of one lemon, and yolks of two eggs beaten and blended with a tablespoon of the cooked cornstarch mixture. Place the filling in the crust, return to the oven, and bake until the filling boils or bubbles. Beat the whites of two eggs stiff and dry; add four tablespoons of sugar

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