Lemon Pie

Ingredients

• 1 1/2 cups sugar
• 2 egg yolks
• 6 T. cornstarch
• 1 1/2 cups boiling water
• 2 t. butter
• Grated rind of 1/2 lemon
• 6 T. lemon juice

Method

1. 1

   Mix cornstarch and sugar, add boiling water, stirring constantly.

2. 2

   Cook until thick.

3. 3

   Add butter, egg yolks, lemon rind and juice.

4. 4

   Pour into baked pie crust.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 53. The excerpt below is the record exactly as published.

LEMON PIE. % cup sugar 3 egg yolks % cup boiling water Grated rind of % lemon 4 tbsp. cornstarch 1 tsp. butter 3 tbsp. lemon juice Mix cornstarch and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, % rind and juice of lemon. Line plate with rich pastry. Turn in mixture, which has been cooled, and bake until pastry is well browned, or bake pastry first. Cool slightly and cover with meringue made of the whites of two eggs beat- en stiff, with two tablespoons powdered sugar, and one-half table- spoon powdered sugar, and one-half tablespoon lemon juice. Then return to oven to bake meringue. BHUBAKB PIE. 1V2 cups rhubarb 1 egg 7/8 cup sugar 2 tbsp. flour Skin and cut stalks of rhubarb in half-inch pieces before measur- ing. Mix sugar, flour and egg; add to rhubarb, and bake between crusts. LABORATORY COOK BOOK. 95 Pan for Lemon Pie. Shallow, 1 inch deep, perforated bottom. Eoll the paste larger than the plate. Put over bottom of plate; trim, prick all over, in- cluding sides; prick quite close. Bake. Eemove from pan at once. MINCE PIE. 1 C. chopped meat % lb. citron 3 C. chopped apple y± C. grape jelly V/2 C. brown sugar iy2 CJ. raisins 1 lemon (grated rind and juice) 1 C. meat liquor ^4 t. clove IV2 t. cinnamon 1 T. candied orange peel 1/4 C. sweet pickle liquor 1-3 C. molasses 1 orange, (juice and rind) 1 C. currants remove white part 2 T. salt 1 C. chopped suet 14 t. mace Cook meat until tender, chop fine; add other ingredients. Sim- mer mince meat, covered, three hours. Fruit juice or cold coffee may be used for more moistening. Add few raisins when making pie. CHEESE PIE. iy2 C. cheese or cottage cheese 3 T. flour 6 T. milk 1-3 C. sugar y2 C. currants and citron 1 T. melted butter Grated rind and juice of 1 2 eggs lemon Grate cheese, add sugar mixed with flour, melted butter, rind and juice of lemon, eggs beaten slightly, milk, and fruit cut in small pieces. Fill a tin lined with pastry and bake until centre is firm. Pastry : 1 C. flour, 4 T. lard, y2 t. salt, water. GRAPE PIE. 4 C. grapes 1 T. flour 1 C sugar 1 t. butter Remove skins, boil pulp and rub through sieve. Put pulp and sugar with skins and cook till skins are tender. Use when cold. CURRANT PIE. 1 C. currants 1 T. cornstarch 1 C. sugar 2 T. water 1 egg Cook currants in water and sugar. Use when cold. Beat egg slightly. 96 THE WORCESER DOMESTIC SCIENCE SCHOOL. CREAM PIE. 1 C. milk 2 eggs Y2 C. cream f. g. salt % C. sugar . y2 t. vanilla 5 T. flour Mix sugar and flour; add to hot milk in double boiler slowly, stirring constantly. Beat yolks, add, flavor when cold. Use whites for meringue. Crust: 1 C. flour, 1 T. butter, little water, bake separately. CHOCOLATE CUSTARD PIE. Bake crust first and cool. 1 sq. Baker's chocolate 2 C. milk 3 eggs 3z4 C. sugar i/2 t. vanilla 2 T. cornstarch 1 T. confectioner's sugar Make custard. Cool. Use whites for meringue. Sprinkle with confectioner's sugar, brown. CUSTARD PIE. 4 eggs Crust 2-3 C. sugar 5-8 C. pastry flour 2y2 C. milk 14 t. baking powder 1-16 t. grated nutmeg 2% T. laid 1-16 t. salt (Medium sized plate). CREAM PIE. 1-3 C. butter 1 2 C. milk 1 C. sugar \y2 C. flour 2 eggs 21/) t. baking powder Directions: Cream butter, add sugar, egg well beaten, milk and flour mixed and sifted with baking powder. Bake in round tins. Put cream filling between layers. CREAM PILLING. % C. milk (scalded) ] - C. sugar 2 T. cornstarch 1 egg yolk 1 t. vanilla Mix cornstarch with sugar, add egg yolk, mix thoroughly. Pour over scalded milk. Cook until spoon is coated and thick. MOCK CHERRY PIE. 1 C. cranberries 1 C. raisins 1 C. sugar 1 C. hot water 2 T. cornstarch LABORATORY COOK BOOK. 97 Cut cranberries in two, take out seeds. Cut raisins fine. Add cornstarch to sugar. Cook altogether until thick. Cool, then add to pie. Put mixture in tin lined with pastry, put on top crust or small strips put lengthwise and crosswise. Bake until crust is brown. PIE CKUST. 1% C. flour 4 T. lard % t. salt Cold water, % C. or 1-16 t. baking powder enough to moisten KHUBAEB PIE. 2 cups rhubarb 1 cup sugar 1 egg 2 T. flour Skin and cut rhubarb in y2 inch pieces before measuring. Mix sugar, flour and egg; add to rhubarb and bake between crusts. LEMON PIE. 1% cups sugar 2 egg yolks G T. cornstarch iy2 cups boiling water Grated rind of y2 lemon 2 t. butter (for large sized plate) 6 T. lemon juice

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