Lemon Pie

Ingredients

• 1/2 glass of cold water
• sugar
• 2 tablespoonfuls of flour
• lemon juice
• grated lemon rind
• 2 yolks
• one whole egg
• 2 whites of eggs
• 6 tablespoonfuls of sugar

Method

1. 1

   Prepare the crust by cutting hard butter into flour and rubbing it in.

2. 2

   Gradually add cold water, work lightly, and roll it out to line a pie tin.

3. 3

   Bake the crust.

4. 4

   For the filling, mix sugar, flour, lemon juice, grated lemon rind, and hot water, boil for 1 minute while stirring, then cool.

5. 5

   Mix in the yolks and whole egg.

6. 6

   Pour filling into the baked crust.

7. 7

   For frosting, beat egg whites to stiff froth, stir in sugar, cover the pie filling, and bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 108. The excerpt below is the record exactly as published.

table- spoonfuls of flour, lemon juice, grated lemon rind and hot water and boil 1 minute, stirring constantly, then cool and mix in the 2 yolks and one whole egg. Put this filling into the baked crust and set aside for a few minutes to thicken. The frosting is made by beating the 2 whites of eggs to a stiff froth, stir in the 6 tablespoonfuls of sugar, cover the pie fill- ing with it and put back into the oven and bake to a light brown color. No. 17— APPLE PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1 >^ cups of flour —229— For the Filling. 4 medium sized sour apples % cup of sugar For Frosting. 2 eggs 2 tbsps. ol sugar % cup of cream % tsp. of cinnamon Preparation: The paste is prepared as given under No. 16. The apples are peeled, cored, sliced, placed into a pie tin lined with paste, sugar strewn over and baked in oven. The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm. No. 18— ANOTHER KIND OF APPLE PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % glass of cold water 3 cups of flour For the Filling. 4 medium sized apples % tsp. of cinnamon % cup of sugar % glass -white wine Preparation: The paste is prepared like No. 16. Half of it is rolled out and the pie tin lined with it. The apples are peeled, cored, sliced, put into the crust which is not 3'et baked, sugar and cinnamon strewn on, the white wine sprinkled over, the rest of the paste rolled out, 4 slits cut in the center and placed over the apples, fastening the edge well by pressing it down and cutting off the superfluous crust. Bake to a nice brown color. No. 19— STRAWBERRY OR HUCKLEBERRY PIE. Quantity for 6 Persons. 1/3 lb. of cold butter % cup of cold water 2 % cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of the crust, line a pie tin with it, fill with berries and sugar, cover as before, (see No. 18), and bake in oven to a nice brown color. No. 20— STRAWBERRY PIE WITH WHIPPED CREAM. Quantity for 6 Persons. Vi lb. of butter % cup of water 1% cups of flour For the Filling. 1 — 2 qts. of berries 1 cup of sugar For the Frosting. 1 pt. whipped cream 2 tbsps. of sugar 1 tsp. of vanilla — 230 — Preparation : The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are qooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries. . No. 21— PEACH PIE. Quantity for 6 Persons. 1/3 lb. of col' butter 2 lbs. of peaches 2 % cups of flour % cup of sugar % cup of cold water Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color. No. 22— SQUASH PIE. Quantity for 6 Persons. % lb. of butter % glass of water 1% cups ot flour For the Filling. 1 pt. of squash 1 pinch of nutmeg 3 eggs ^ cup of cream or milk 1 tsp. of vanilla % tbsp. of corn starch Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes. No. 23— PUMPKIN PIE. Quantity for 6 Persons. % lb. of cold butter V2 glass of cold water 1

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