Lemon Pie
From The Carbon County cook book, 1926
Submitted by MRS. M. E. BROOKS, MRS. J. O. FAUSETT.
Presented as published in 1926. 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 The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar, 2 cups boiling water, 14 cup cornstarch or flour. Beat yolks until light, add sugar, flour and lemons, beat well together and cook until thick. Cool and put in crust. Stiffly beaten whites on top. MRS. TOM CULP. MRS. MARY BHAN. BLANCHE JOHNSTUN. Lemon Pie. 34, cup sugar, *4, cup boiling water, 1 tablespoon cornstarch or flour, 2 egg yolks, 3 tablespoons lemon juice, 1 tea- spoon butter. Mix sugar and cornstarch, add to boiling water, stir constantly. Cook 2 minutes, add butter and yolks, rind and juice of 1 lemon. MRS. F. W. ROBINSON. VETA BRYNER CARBON COUNTY COOK BOOK 35 Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch. Boil mixture ten minutes and bake in double crust. MRS. EARL KING. Lemen Pie. 1 cup sugar, 2 eggs, 1 teaspoon butter, 3 table- spoons cornstarch, juice of 1 lemon, 1 cup boiling water, grated rind of 14 lemon. Mix sugar and cornstarch, add boiling water slowly and cook until clear, add butter, beaten egg yolk and lemon, cook mixture. Line a pie plate with half the rule for plain pastry. Prick the bottom with a fork, bake the crust to a light brown, when baked pour in mixture. Whip the whites of the eggs very stiff, add 2 tablespoons sifted powdered sugar. Spread this mixture over the top for a meringue; return to oven and brown lightly. CASSIE GRIMES, Helper. MRS. EMILY F. OLSON. Lemon Pie. Yolks of 2 eggs, 1 cup sugar, piece of butter size of an egg, 2 tablespoons flour, 114 cups water
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