Lemon Pie

Ingredients

• 6 ozs. flour
• 1 5 teaspoonful powder
• 3 ozs. butter
• A little water
• Rind and juice of 1 lemon
• 1 dessertspoonful cornflour
• 1 teacupful sugar
• 1 teaspoonful butter
• 1 teacupful water
• 2 eggs

Method

1. 1

   Grate rind and strain juice into a lined saucepan.

2. 2

   Add water, sugar, cornflour, and butter.

3. 3

   Stir the mixture over the fire till it boils.

4. 4

   Separate yolks and whites of eggs.

5. 5

   Drop the yolks singly into the mixture when off boiling point.

6. 6

   Pour into the lined tin and bake in good oven 20 minutes.

7. 7

   Ornament the top with scraps of paste.

8. 8

   Whip whites of eggs with 2 tablespoonfuls of sugar spread over the top.

9. 9

   Dust with sugar and set to harden.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 41. The excerpt below is the record exactly as published.

LEMON PIE. 6 ozs. flour. I 5 teaspoonful powder. 3 ozs. butter. | A little water. Bake into rough puff paste and line an oven tin. Keep scraps of paste to ornament top. Rind and juice of i lemon. I i dessertspoonful cornflour. £ teacupful sugar. i teaspoonful butter. 1 teacupful water. I 2 eggs

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