Lemon Pie

Ingredients

• Yolks of six eggs
• two cups of pulverized sugar
• two and a half cups of milk
• three lemons
• a little salt
• one-half cup of pulverized sugar

Method

1. 1

   Mix yolks, sugar, milk, and lemon juice, bake, then add beaten egg whites with sugar on top and brown.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new home cook book (1896), page 88. The excerpt below is the record exactly as published.

LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon ; bake in a crust. This will fill one shallow plate. LEMON PIE. Miss Sophia Brownsberg. The rind and juice of one lemon, one cup sugar, the yolks of three eggs ; mix these well together ; two cups 220 THE HOME COOK BOOK. of milk, little salt, one tablespoon corn starch ; thicken the milk with the corn starch and let it come to a boil ; then stir it into the other ingredients, pour it into a pie plate covered with a good paste and bake it. Beat the whites of three eggs to a froth, with a tablespoon of sugar, lay it over the top of the pie and set it again in the oven for a few seconds, to brown. LEMON PIE. Mrs. J. W. Preston. Six eggs, (less two whiter ) two cups of white sugar, a little salt, one cup of sweet milk, two tablespoons of corn starch dissolved in the milk ; two large lemons, juice and rind ; bake slowly until set. Meringue for the top : Whites of two eggs beaten with six tablespoons of pow- dered sugar ; bake to a light brown, after having spread over the surface of the pie. LEMON PIE. Mrs. G. L. Dunlap. Yolks of six eggs, two cups of pulverized sugar, beaten well together, two and a half cups of milk, three lemons, (only juice,) a little salt, mix well, bake ; then take the whites of the eggs, add one-half cup of pulverized sugar

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