LEMON PIE
From Trinity cook book, 1925
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 22. The excerpt below is the record exactly as published.
LEMON PIE Mix one and two-thirds cups of sugar with two-thirds cups flour, grated rind and juice of two lemons, yolks of four eggs, pinch of salt, butter size of an egg, two small cups of water. Cook until thick, put in cooked pastry, add meringue and let brown. — MRS. SAM HAIRSTON. PLAIN PASTRY Sift together two or three times, one and one-half cups of sifted pastry flour, one-fourth teaspoon of salt, one-fourth teaspoon of baking powder. With the tips of the fingers or a knife work in one-third of a cup of short- ening, when this is evenly mixed through the flour, gradually mix to a dough, using a case knife with cold water; about one-fourth cup will be needed. Work the dough with the knife until all the particles of dough are in a compact mass and the bowl is clean, then dredge the board with flour and lift the dough onto it. Turn it with the knife until floured a little, then pat and roll out into a rectangular sheet. Roll up like a jelly roll, cover closely and set aside in a cold place and let stand for an hour or longer. RECIPE FOR MERINGUE Beat the whites of eggs to a stiff froth, add gradually, one heaping table- spoon of sifted sugar for each egg, and continue to beat until the mixture is stiff and glossy. Spread this over the partially cooled pie or pudding and place in a very cool oven to rise and dry out before coloring a delicate brown. If baked quickly the meringue will be tough. When wanted for picnics it is well to add more sugar to the meringue making it more on t the order of an icing. Flavor if liked. BUTTER SCOTCH PIE One cup of sugar (brown sugar preferred), lump of butter size of an egg, yolks of two eggs, one-half cup of sweet cream, two tablespoons of flour, flavor with vanilla. Cook to stiff paste, bake in one crust. When done spread with meringue made of whites of two eggs and three tablespoons of sugar. LEMON PIE One lemon, grated rind and juice, one cup of sugar, one and one-half tablespoons of flour, one cup of sweet milk, three eggs, reserving whites of two for frosting. Cook on stove and pour into baked crust, put on frosting and brown. ( 36 ) SKILL CRAFT CLOTHES SHOP From Factory to You — Why Pay More When You Can Buy For Less— Wear Skill Craft Clothes and Save the Difference JELLY CUSTARD PIE Three eggs, one cup of jelly, tart preferred, one tablespoon of melted butter, one-half cup of sugar, one teaspoon of vanilla, and one tablespoon of cream. Bake in pastry. This makes one large or two small pies. CARAMEL PIE Stir together two cups of brown sugar and one of white with one-half cup of sweet milk and a small lump of butter; put in double boiler and let boil. Add to this the yolks of three eggs well beaten with five tablespoons of sifted flour and one-half cup of sweet milk; cook until thick. When done, set aside to cool; flavor with vanilla. Make meringue of whites of eggs. This amount makes two pies. CREAM PIE One small cup of sugar, one rounding tablespoon of butter, lay on sugar and pour on one tablespoon of boiling water, add the yolk of one egg and beat to a cream, add one-half cup of milk and one and three-fourths cups sifted flour, one rounding teaspoon of baking powder. Beat well and put in a well-greased and floured round layer-cake pan. Bake in a quick oven. Filling: One cup of milk, one even tablespoon of sugar, let come to a boil in a double boiler. Rub one heaping teaspoon of flour in a little cold milk, beat in the yolk of one egg and stir into the boiling milk until creamy and thick, then add a pinch of salt and remove from the fire. Add one-half teaspoon of vanilla and let cool. Split the cake with a warm knife, spread cream on lower part and replace the top. Beat the two whites of eggs with two heaping tablespoons of sugar, spread on top, and return to oven to brown slightly. When cold place small cubes of stiff, clear jelly on the meringue. APPLE CUSTARD PIE Two eggs, one teacup of cooked apples, one cup of sugar, one cup butter, one cup cream. Flavor with nutmeg, and bake in rich crust without top. LEMON PIE Two lemons, one-half pint sugar, mixed with lemon, four eggs beaten separately. Mix the beaten yolks with lemon and sugar, and add nearly a pint of boiling water, and let boil until it begins to thicken. Dissolve two tablespoons of corn starch in a little cold water, and add this to the mixture, and cook until thick. After taking from the fire, add a piece of butter the size of an egg
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