Lemon Pie

Ingredients

• 1 cup sugar
• 3 tablespoons flour
• 1 1/2 cup boiling water
• 4 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 egg yolks
• 1/2 tablespoon butter
• Juice 1 1/4 lemons

Method

1. 1

   Mix sugar, flour, cornstarch and salt in top of double boiler, add boiling water slowly and stir and cook over the fire until boiling point is reached.

2. 2

   Place over hot water and cook twenty minutes, stirring occasionally.

3. 3

   Mix grated rind and Juice of the lemons and egg yolks lightly beaten, and add to the mixture in double boiler.

4. 4

   Add butter and stir and cook two minutes.

5. 5

   Cool and turn into cooked pastry crust.

6. 6

   Spread with meringue and bake eight minutes in a moderate oven.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 45. The excerpt below is the record exactly as published.

2 tablespoons butter. 1 teaspoon vanilla. To mashed potatoes add eggs, sugar, milk and butter. Cook in double boiler or over very slow fire until thick custard. Spread on crusts previously baked. Beat whites very stiff, adding two tablespoons sugar, then spread over custard and brown in quick oven. FOR CRUSTS (2) 2 cups flour. 16 cup shortening. 14 teaspoon salt. Mix, roll and put in pans and bake quickly. Mrs. R. E. Price. Lemon Pie 1 cup sugar. 3 tablespoons flour. 1% cup boiling water. 4 tablespoons cornstarch. 1/8 teaspoon salt. 3 egg yolks. ¥% tablespoon butter. Juice 1144 lemons

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