Lemon Pie

Ingredients

• Grate the yellow rind of a lemon
• a teacup of sugar
• the yolk of one egg
• a large cup of cold water
• a dessertspoonful of corn starch

Method

1. 1

   Put in a double boiler and cook until a clear rich jelly, fill the crust, which has been baked separately, with this jelly, cover with a meringue made from the white of the egg and a teaspoonful of powdered sugar, place in the oven just to slightly brown the meringue, serve cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 110. The excerpt below is the record exactly as published.

Lemon Pie. One lemon, one cup sugar, two eggs, three tablespoons of flour, one cup milk. Grate the rind of the lemon; mix the whole together, leaving out the whites of the eggs; pour in the milk New Century Cook Book. 219 last. Bake in a deep plate lined with pastry. Beat the whites of the eggs to a stiff froth, sweeten with four tablespoons of sugar, put on top when baked, and return to oven and brown lightly. Miss E. T. Shipley. Lemon Pie. Four eggs, two lemons, eight tablespoons white sugar, two tablespoons melted butter, grated rind of one lemon and juice of both. Stir together, pour into the paste, and bake; when done beat whites with four tablespoons of sugar and brown. Mrs. F. P. Richards. Lemon Pie. For one pie take one large lemon, yolks of two eggs, one cup of sugar, one-half cup of cold water, one teaspoon butter, meringue, whites of two eggs, two tablespoons of P sugar, brown nicely in oven. Mrs. W. Lloyd. . Lemon Pie. One cup of sugar, three eggs, one teaspoon corn starch, one cup of milk, juice of two lemons and grated rind of one; beat yolks of eggs and sugar together, stir in the corn starch, milk and lemon juice and half the whites, which have been beaten stiff; save the remaining part of the whites for frosting with two tablespoons sugar. Partially'bake the crust before put- ting in the filling, then return to oven and bake; when done add frosting and set back in the oven to brown. Double the recipe for two. Mrs. Geo. A. Ogle. Lemon Pie. Three heaping tablespoons corn starch, one and a half cups sugar, two large lemons, omit pulp; yolks of four eggs, butter, size of a walnut; mix corn starch and sugar dry, then pour on boiling water until clear; add butter, beat yolks of eggs slightly; add juice and grated rind of lemons and stir into starch and sugar; let boil, stirring all the time; remove from fire and fill pans lined with paste. Bake till crust is done, then spread over top the well beaten whites of the eggs; sprinkle thickly with powdered sugar and brown in oven. This will make two pies. Mrs. W. T. Potts. Lemon Pie. Pour one cupful of boiling water on one slice of bread without the crust, broken fine; a tablespoon of butter, one cup 220 New Century Cook Book. sugar, the yolks of two eggs, grated rind and juice of one lemon; bake with one crust. When done, beat the whites of the eggs with four tablespoons sugar, spread over top and brown lightly. Mrs. H. N. Mudge. Lemon Pie. One grated lemon, one cup sugar, four eggs, beat sugar and lemon together, add the eggs (saving whites of two for frosting), dissolve one heaping teaspoonful of corn starch in cold water, and pour enough boiling water over it to fill the cup, mix all together and bake in one crust. Beat frosting stiff and spread over pie, return to oven two or three minutes until frosting is slightly browned. Mrs. A. Fox. Lemon Pie. Grate the yellow rind of a lemon in a bowl, squeeze in the juice, add a teacup of sugar and the yolk of one egg, stir well together, add a large cup of cold water, in which has been dis- solved a dessertspoonful of corn starch

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