Lemon Pie

Ingredients

• 2 caps sugar
• 1 cup water
• 1 tablespoon cornstarch
• 5 well beaten eggs
• Grated rind and juice of 2 lemons

Method

1. 1

   Bake the crust first and cook mixture on top of stove.

2. 2

   Beat the reserved whites with 2 tablespoons sugar, and spread on top.

3. 3

   This makes 2 pies.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 26. The excerpt below is the record exactly as published.

LEMON PIE (For Two Pies.) Mrs. R. R. Bonnell, Loveland, Colo. 1Y2 tablespoons flour. 1Y2 cups sugar. PIES. 85 LEMON PIE. Mrs. G. B. Crane, Chicago. V2 cracker. 2 eggs. 1 cup water. 2 tablespoons flour. \ Juice and grated rind of 1 lemon. IVz cups sugar. Mix these well and fill pie crust and bake. When dono eat the whites stiff, add a little powdered sugar and spread on top.; then return to oven to give it a Jight brown. LEMON PIE MADE WITH MILK. Mrs. B. R. Burroughs. 1 cup milk. 1 cup sugar. 2 yolks of eggs. 1 good sized lemon. 2 tablespoons flour. A pinch of salt. Butter, size of an egg. Put the milk in a double boiler to heat. Beat yolks of eggs, add sugar, salt, flour and juice of the lemon, with a little of the grated rind. Add this to the milk. When thick, pour into the crust, and over this spread the meringue made from the whites of the 2 eg^,. sweetened with 2 tablespoons powdered sugar. LEMON PIE. t Mrs. Clare Prickett Jones 1 cup cold water. 2 yolks of eggs. 2 heaping tablespoons flour. 1 cup white sugar. 1 teaspoon butter. Grated rind and juice lemon, * of Bake the crust first, then fill with above mixture, which Ijas been cooked to aThick paste. Beat the ^whites of eggs to a froth with 2 tablespoons sugar. Return Jo oven and bake a light brown. ^ S6 THE E'DWARDSVILLE COOK BOOK. LEMON PIE. Mrs. Al)l)ic L. (jrcemvood 2 caps sugar. 1 cup water. ] tablespoun cornstarch. 5 well beaten eggs, (reserve the Grated rind and juice of 2 whites

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