Lemon Pie

Ingredients

• 4 oz. flour
• pinch of salt
• 2 oz. butter and lard
• cold water to mix
• 3 eggs
• 1 breakfastcupful of 2 lemons
• 1 gill of cream or milk
• ½ teaspoonful of cinnamon
• cornflour

Method

1. 1

   Roll out pastry and line a dish with it.

2. 2

   Decorate edges with leaves of pastry.

3. 3

   Beat three yolks together.

4. 4

   Mix with the cornflour, sugar, cinnamon, grated lemon-rinds, juice and cream.

5. 5

   Pour mixture into a lined dish.

6. 6

   Bake in a slow oven until cooked.

7. 7

   Whisk the whites stiffly.

8. 8

   Fold in one tablespoonful of castor sugar.

9. 9

   Pile on top of pie.

10. 10

    It is ready when set and tinged a golden brown.

As published

This recipe was extracted from Berridge House recipe book (1910), page 28. The excerpt below is the record exactly as published.

Lemon Pie 4 oz. flour, pinch of salt, 2 oz. butter and lard, cold water to mix. Make into short pastry. 3 eggs, i breakfastcupful of 2 lemons, castor sugar, i gill of cream or milk, £ teaspoonful of i tablespoonful of cinnamon, cornflour

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