Lemon Pie

Ingredients

• Grated rind and juice of one lemon
• one cup sugar
• one even tablespoon butter
• one tablespoon water
• one egg
• three-fourths bread crumbs

Method

1. 1

   Bake between two crusts for twenty-five or thirty minutes.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 64. The excerpt below is the record exactly as published.

LEMON PIE. Miss Belle Rankin. Six eggs, two teacups milk, one teacup sugar, two tablespoons corn starch, one tablespoon butter. Boil the milk and stir in the cornstarch dissolved in a little cold milk. Add the yolks beaten with the sugar, then the butter. After the mixture is cooled, stir in the grated rind and juice of the lemons, reserving a table- spoon for the meringue. Bake in two pans. For the meringue, beat the eggs, adding a half teacup of sugar gradually. Spread on the pies and return to the oven to brown. DELICIOUS LEMON PIE. Mrs. Fred H. Smith. To make two pies take the yolks of three eggs and beat till they are light, mix two tablespoonfuls of corn starch in a little milk, add one cup of sugar, the juice of one lemon with a little of the grated peel in it. Then add one large cup of milk. Beat all together and pour on crust. Bake until done. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar and spread evenly over the top. Place again in the oven until slightly brown. PIES 135 TWO CRUST LEMON PIE. Mrs. L. M. Dougherty. Three lemons for two pies. Two cups of boiling water, two tablespoons of corn starch, one cup of sugar, three eggs. LEMON PIE. Mrs. Frances Hubbard. Grated rind and juice of one lemon, one cup sugar, one even tablespoon butter, one tablespoon water, one egg, three-fourths bread crumbs

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