Lemon Pie

Ingredients

• grated rind and juice of one lemon
• one cup sugar
• yolks of three eggs
• one tablespoonful butter
• three tablespoonfuls milk
• two teaspoonfuls corn starch

Method

1. 1

   Beat all together and bake in a rich crust.

2. 2

   Use meringue made of whites of eggs.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 49. The excerpt below is the record exactly as published.

LEMON PIE. Thpree eggs beaten separately, (two whites for frosting), three-fourths cup sugarF Beat sugar and eggs together, and add one tablespoon- ful butter, one tablespoonful flour, one cup of cold watery one lemon rind and juice. — Mrs. M. F. Markham. CARAMEL PIES. Cream together one cupful butter and one cup sugar, add yolks of five eggs (yolks and whites beaten separately) and one cup pressed damsons, rerao\dng the seed. Beat all together very light and flavor Avith a tablespoonful of vanilla. Bake on pastry. This makes two pies in ordinary pie plates. — Miss Maggie Albright. 48 USE DAN VALLEY SUPERLATIVE FLOUR Where recipes call for Gelatine use KNOX GELATINE CHESS PIE. Five eggs, one-half cup vinegar, one-half cup butter, one and one-half cups sugar, flavor. This is fine and makes two custards or several muffin ring pies. — Mrs. M. S. Whitted. LEMOX PIE. Seven tablespoons sugar, one lemon, juice and grated rind, one teaspoon butter, four eggs, one-half cup milk, one teaspoonful flour or corn starch. — Mrs. M. S. Whitted. CAEAMEL PIE. One cup brown sugar, one-third cup butter, one cup milk, two tablespoonfuls flour or corn starch, three eggs, saving whites of two for meringue, vanilla to taste. ^lix sugar, flour and butter, add beaten eggs, heat milk pour mixture into hot milk and cook in double boiler till thick. Pour into baked pastry, cover with meringue made of Avhites of two eggs with two heap- ing tablespoonfuls of sugar spread over filling and bro^m sloAvly. — Mrs. D. F. Parker. PINEAPPLE MERINGUE PIE. Take one can of Libby 's grated Hawaiian pineapple, four well-beaten yolks of eggs, four tablespoonfuls of corn starch. Cook in a double boiler until thick. Bake crust, then pour the filling in and cover with a meringue made of the four whites beaten to a stiff froth with four tablespoonfuls of sugar and a pinch of cream of tartar. Return to oven and brown lightly. This vrill make two pies. — Mrs. E. G. Cheatham. CARAMEL CUSTARD. Two tablespoonfuls corn starch, one-half cup sweet milk, three cups brown sugar, four eggs, one teaspoonful vanilla, two tablespoon- fuls melted butter. Beat eggs and sugar together, then add the other ingredients, one-half pint of flour and one heaping tablespoon Snowdrift rubbed together, one pinch Royal Baking Powder. Mix with sweet milk or water. Line two pie plates with the pastry and pour in the filling and bake in moderate oven. — Mrs. E. G. Cheatham. BUTTER SCOTCH PIE. One cup brown sugar, one cup warm water, two tablespoonfuls flour, yolks of two eggs, butter size of an egg. Mix and boil until thick, flavor with vanilla and pour into baked crust. Make meringue of whipped whites of the eggs and two tablespoonfuls powdered sugar. Bake until brown. — ^NIrs. M. F. M.vrkham. MOLASSES CUSTARD. One tea cup molasses, one tea cup milk, one-half tea cup sifted flour, one egg, one tablespoonful lard or butter. Flavor to taste Avith vanilla or spice. If sweet milk, a pinch of soda; if sour milk, a teaspoon- ful of soda.— Mrs. M. F. Markham. LEMOX CL^STARD. Grate rind of two lemons, juice of one lemon, three eggs, one half cup butter, three cups sugar, two tablespoonfuls flour to thicken. Cook slowly. — Mrs. C. B. Laws. CHOCOLATE CUSTARD. Dissolve chocolate, four eggs, two cups sugar, one cup butter. Cook slowly. — Mrs. C. B. Laws. CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an egg. Beat well and cook slowly; when brown take out of the oven and add meringue, flavor with vanilla. — Mrs. T. L. Bailey. CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls chocolate, yolks of two eggs, three-fourths cup white sugar, two tablespoonfuls flour. Let milk come to a boil, in double boiler, add chocolate, sugar, flour and eggs beaten together; stir until thick. Cream together, one and one-half table- spoonfuls butter and three-fourths cup brown sugar and one teaspoonful vanilla. First spread the chocolate filling on a cooked pie crust, then spread the caramel filling and lastly the whites of two eggs to which two tablespoonfuls of sugar have been added"^ and bake a light brown. — Miss Axxie Louise Vaughax. LEMOX CUSTARD. Four eggs, beaten separately, one cup sugar, one table- spoonful butter, one tablespoonful flour in one-half cup water, one lemon. This makes two pies. — Mrs. E. E. Bernard. 49 USE DAN RIVER SELF-RISING FLOUR ^OVR PINTS of jelly in each package of KNOX GELATINE AUNT PEARL'S SWEET POTATO CUSTAED. Two cups mashed potatoes, two cups sugar^ one cup sweet milk, five eggs, one teaspoonful grated nutmeg, one-half cup butter. To potatoes add one-half teaspoonful Royal Baking Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and milk. Beat until very light. Put in two pie crusts and bake. Remove from oven and while hot spread a layer of peach or apple preserves on top. Then the meringue, and brown. — Mrs. Isham King. LEMON FILLING. Three eggs, beaten with two cups sugar, butter size of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, yolks of three eggs, one tablespoonful butter, three tablespoonfuls milk, two teaspoonfuls corn starch

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