Lemon Pie

Ingredients

• 3 eggs
• 3 tablespoons hot water
• Juice and rind of 1 lemon
• ½ cup sugar
• Pinch of salt

Method

1. 1

   Line pie pan with pastry and bake.

2. 2

   Put filling in double boiler and cook slowly until thick, stirring constantly.

3. 3

   Have whites of eggs beaten stiff and add to them ½ cup sugar.

4. 4

   Fold into the cooked mixture and put in pie shell.

5. 5

   Slip into oven and brown on top.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 34. The excerpt below is the record exactly as published.

s cup sugar Two thirds cup of cocoanui; milk 1 cup grated cocoanut V2 teaspoon Sauer's vanilla Beat eggs, add sugar, salt, cocoanut, milk and vanilla, pour into an unbaked pie crust and cook in a moderate oven. — Mrs. H. P. Taylor. COCOANUT PIE NO. 2 % cup sugar 2 tablespoons Melrose flour 2 eggs Butter size of egg. Cream ingredients together and cook in double boiler until thick. Add 1 cup cocoanut and pour into previously baked crust. Place pecans broken in halves cn top. Spread with meringue made of the whites of two eggs and two tablespoons sugar, flavored with almond. Set in oven and brown. — Mrs. C. H. Leonard. MOLASSES PIE 1 cup molasses 2 eggs Two-thirds cup sugar 2 teaspoons Melrose flour 4 taMespoons melted butter % cup nut meats 2 tablespoons lemon juice or vinegar. Mix all ingredients, line pie pan with pastry and bake. — Mrs. K. W. Ashcraft ORANGE PIE % cup sugar 1 tablespoon jbutter * tablespoons Melrose flour 3 egg yolks , iup orange juice Grated rind of 1 orange. Mix grated rind, sugar, and flour together; add beaten egg yolks, orange juice and butter. Cook in double boiler until thick. Pour into baked r ie oust and cover with meringue, made of stiffly beaten egg whites and 2 tablespoons sugar. Set in oven and brown. — Mrs. B. F. Bray. 88 CHARLOTTE MARBLE & GRANITE WORKS — MONUMENTS RAISIN PIE 1 cup chopped raisins 2 tablespoons Melrose flour Vz cup sugar 2 tablespoons butter Juice and grated rind % lemon. Cover raisins and sugar with water and let boil until tender, about 10 minutes. Thicken with flour, moistened with cold water. Add butter, lemon juice, and a little of the grated rind. Fill baked crust with mixture, cover with meringue and set in oven to brown. — Mrs. H. E. Allen. TRANSPARENT PIE 1 cup butter 4 eggs 2 cups sugar 1 lemon, juice and grated rind Grated nutmeg. Cream the butter and sugar, drop in the eggs, unbeaten, one at a time, add lemon and nutmeg. Line two pie pans with paste, and fill with the mixture. Bake. Serve cold. — Mrs. J. D. Home. ALLENTOWN PIE Pare, core and quarter juicy tart apples. Line pie pan with pastry, and put in apples, neatly and closely together, covering with 1 cup brown sugar, into which has been mixed a little cinnamon. Drop small piece of butter over top and add a little water. Do not cover with top crust, but bake in slow oven until apples are tender. If the crust bakes before they are tender, cover with an inverted pan to hasten the cooking of the fruit. Cover with whipped cream. — Mrs. McLean Leath. JELLY PIE 6 eggs 1 Glass jelly 1 cup sugar V2 cup butter 2 teaspoons corn starch V2 cup water Beat eggs separately, mix all ingredients, folding in the stiffly beaten whites last. Cook in medium hot oven. — Mary Allen Huntley. APPLE PIE 3 large apples 1 cup sugar One-third cup water 2 tablespoons butter. Peel apples, slice thin, put on crust and pour the sugar over them. Add water and top crust. When nearly done, glaze with butter. — Miss Maude Knotts. Sit CHARLOTTE MARBLE & GRANITE WORKS — MONUMENTS BROWN SUGAR PIES Yolks of 7 eggs x/z lb. butter V2 lb. each brown and white sugar Flavor, if desired Beat until free from lumps. Bake in pie pans lined with rich pastry. —Mrs. J. L. Little, Morven, N. C. i CHESS PIE 2 cups sugar 4 eggs 1 cup butter 1 teaspoon Sauer's lemon extract Beat eggs, add sugar, melted butter, and extract. Put in pie pan lined with pastry and bake. — Mrs. W. F. McQueen. LEMON PIE WITH MERINGUE 1 tablespoon corn starch 3 eggs % cup sugar Juice of 1 lemon Pinch of salt 1 cup water. • Mix the sugar and corn starch, add yolks of eggs and one white, well beaten. Add the lemon juice and water. Bake in pan lined with rich pie crust, in moderate oven. Make meringue of 2 whites, beaten stiffly, and Vn cup powdered sugar. Put in oven and brown. — Mrs. B. E. Bennett. LEMON PIE 3 eggs 3 tablespoons hot water Juice and rind of 1 lemon

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