Lemon Pie
From Foods, their selection and preparation, 1935
Add butter or margarine for richness.
Presented as published in 1935. 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
Nutrition per serving
843Calories
0 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein0 g
Carbohydrates217 g
Fiber0.2 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium4.6 mg
Calcium2.4 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water1.5 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 297. The excerpt below is the record exactly as published.
Lemon Pie. Lemon-meringue pie is one of the favorite cream pies, but presents spe¬ cial problems. If made with milk, the lemon juice tends to curdle the milk. This can be prevented by thickening the milk with the starch and cooling the mixture before the lemon juice is added. Since a clear lemon- pie filling is desired, water is often used in¬ stead of milk. Even then the custard portion should be cooked and cooled before the lemon juice is added, to minimize the thin¬ ning effect of the acid. The extra sugar needed with the lemon juice also has a thinning effect. Lemon pie takes about twice as much sugar as most other cream pies; therefore, most good rec¬ ipes for lemon-pie filling call for approxi¬ mately twice as much starc
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Cook this with the app: pantry check, scaling, and the assistant.