Lemon Pie

Ingredients

• Three lemons
• two cups of sugar
• one-half cup of butter
• one large tablespoon of corn meal
• yelks of four eggs
• one pint of sweet milk
• the beaten whites of two eggs

Method

1. 1

   Beat the lemon, sugar and butter together for fifteen minutes, then add the corn meal, the milk, last of all the eggs.

2. 2

   Beat well.

3. 3

   When perfectly light, add the beaten whites of two eggs.

4. 4

   Pour in a deep pie pan lined with paste and bake.

5. 5

   When done, have the other two whites whipped light with a little sugar, spread over top, return to the oven, brown slightly.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 15. The excerpt below is the record exactly as published.

Lemon Pie — Three lemons and the grated yellow rind, two cups of sugar, one-half cup of butter, one large tablespoon of corn meal, yelks of four eggs, one pint of sweet milk. Beat the lemon, sugar and butter together for fifteen minutes, then add the corn meal, the milk, last of all the eggs. Beat well. When per- fectly light, add the beaten whites of two eggs

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