Lemon Pie

Ingredients

• To 3 egg yolks beaten thick
• 3 c. sugar
• grated rind and juice of one lemon
• 3 tbs. boiling water
• Beat egg whites
• 3 c. sugar

Method

1. 1

   To egg yolks, add sugar, grated rind and juice of lemon.

2. 2

   Then slowly add boiling water and cook to thin custard stage.

3. 3

   Beat egg whites and add sugar.

4. 4

   Fold into the custard and put into a baked pie shell.

5. 5

   May be browned if desired but not too long as it will boil and go thin.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 26. The excerpt below is the record exactly as published.

LEMON PIE FILLING Juice of 1 large lemon 1/3 c. cake flour 1t c. granulated sugar & pinch of salt 3 eggs, separated 1 tbs. butter Grated rind of 1 lemon 1c. hot water Sift sugar, flour, and salt together into double boil- er. Add the cup of water, add butter and stir well. Then add lemon juice and grated rind; cook until thickened. Add beaten egg yolks and cook 5 minutes. Cool and pour into baked pie shell. Cover with mer- ingue, Brown lightly under broiler or in oven. Konda Atkisson 84 SOUTHERN PECAN PIE 3 beaten eggs 1 cup pecan halves 1 cup granulated sugar 1 tsp. vanilla extract 1 cup light Karo syrup 3 recipe Plain Pastry Beat eggs and sugar until thick; add corn syrup and vanilla extract; pour into 9-inch pastry-lined pie pan. Sprinkle over filling with nut mats. Bake in slow oven (300° F,) for one hour or until silver knife comes out of filling clean. Serve slightly warm or chilled with or without whipping cream. Ellen LEMON ICE BOX PIE 3 egg yolks 1 can condensed milk 3 cup lemon juice Beat egg yolks until thick and smooth. Pour condensed milk in slowly, while beating rapidly. Then add lemon juice. This mkes pie filling. For pie crust: 20 graham crackers t lb. butter (melted) Stir cracker crumbs into melted butter. Pour into pyrex pie plate and smooth out very firmly with finger tips. Pour filling into crust. Top with egg whites (3) beaten until stiff, sweeten to taste. Set in oven and brown. 00° F. Lois Rickett 85 PINEAPPLE-LEMON CREAM PIE teaspoon grated lemon rind cup crushed pineapple egg yolks 1/3 cups water tablespoon butter 1 baked pie shell 1 cup sugar 1/3 cup flour 1/8 teaspoon salt 3 tablespoons lemon juice Blend sugar with flour and salt, add lemon rind and pineapple, mix well and add yolks and water. Cook until creamy in double boiler. Stir frequently. Add butter and pour into shell. Cover with meringue. BR Wore Meringue 3 egg whites, beaten 5 tbs. sugar 2 tbs. crushed pineapple Beat whites until stiff. Add sugar and beat until creamy. Roughly spread over filling. Top with pine- apple and bake 12 minutes in slow oven. Cool and serve, EGG WHITE PIE 3 egg whites beaten fluffy. Add | tsp. cream of tartar and beat real stiff. Stir in lc. sugar, 3 Cc. nuts, 1 tsp. vanilla, 12 soda crackers, crumbled in hands. Bake in very well greased pan at 350 deg. 30-45 min. or longer. Top with whipped cream to which has been added crushed fruit, banana or pineapple. Mamie Alford LEMON PIE To 3 egg yolks beaten thick add slowly 3 c. sugar, grated rind and juice of one lemon. Then slowly add 3 tbs. boiling water and cook to thin custard stage. Beat egg whites

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