Lemon Pie

Ingredients

• one lemon, grated
• one teacup of sugar
• one teacup of water or milk
• two eggs
• two tablespoons of cornstarch
• one tablespoon of butter

Method

1. 1

   Stir all ingredients into boiling water or milk, then pour into previously baked crust.

2. 2

   Whip egg white to a feather with sugar, put on top, and brown slightly.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 102. The excerpt below is the record exactly as published.

LEMON PIE. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— Peel very thin the rind of one lemon and chop fine in a teaspoonful of gran- ulated sugar; add to this the juice of one lemon, a tablespoonful of syrup (or Log Cab- in drips,) a tablespoonful of sugar, two eggs; beat up eggs with a tablespoonful of milk to keep from separating. Put on stove and boil gently till thick enough. Put in deep COOKING AND OTHER RECIPES. 61 pie tin, lined with good puff paste, and bake. If preferred, the white of one egg can be used to make a meringue. NO. 15. FINE LEMON PIE. Mrs. M. Cam- eron, 1237 Arapahoe street, Los Angeles.— Make shell of rich pie crust and bake. For filling mix together one and one-half cups sugar, one large teaspoon of flour; add juice of two good-sized lemons and grated rind or one; one tablespoon butter, two eggs (leav- ing out the whites for meringue;) add one cup boiling water and cook until thick; beat whites and add tablespoun sugar, and fill the shell and set in oven long enough to brown. NO. 16. PERFECT LEMON PIE. Mrs. F. S. Webster, Imperial, Cal. — One lemon, pulp, juice and grated rind; one cup sugar, yolks of two eggs well beaten, two tablespoonfuls flour, one cup sweet milk, and small piece of butter. Stir these all together in the above stated order; lastly add the whites beaten to a stiff froth, stirring in lightly, un- til thoroughly mixed; then pour into a cus- tard plate lined with good pje crust, and bake about forty minutes in not too hot oven, so the top will not burn. It is delicious. NO. 17. LEMON PIE. Mrs. R. Nidever. University, Los Angeles. — Two medium-sized lemons, one tablespoon butter, four tablespoons milk, one cup sugar, four eggs; grate the rinds of lemon; keep out whites of eggs, beat to a stiff froth and spread on top after bak- ing pie. Mix sugar, lemon and butter to- gether, then add the balance; bake with rich crust. NO. 18. LEMON PIE. Mis. L. Smock, 1510 Vermont avenue, Los Angeles. — One large lemon, juice and rind, grated; one cup white sugar, half-cup cream or rich, sweet milk; one tablespoon cornstarch mixed with the milk; yolks of three eggs. Bake in rich crust; beat whites to a stiff froth with four table- -spoons powdered sugar, spread on top and brown a very little. NO. 19. LEMON PIE. Mrs. E. A. Stick- ney, 1028 South Hill street, Los Angeles. (Original.) Grate one lemon, using only the juice of same; one teacup of sugar, one tea- cup of water or milk, two eggs, two table- spoons of cornstarch, one tablespoon of but- ter

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