Lemon Pie

Ingredients

• Dissolve two tablespoons of corn-starch
• into one pint of boiling water
• Beat well the yolks of three eggs
• with half a cup of granulated sugar
• add the grated rind of one lemon
• and the juice of two lemons

Method

1. 1

   Dissolve two tablespoons of corn-starch in a little cold water and stir it into one pint of boiling water.

2. 2

   Beat well the yolks of three eggs with half a cup of granulated sugar, add the grated rind of one lemon and the juice of two lemons, and stir into the corn-starch.

3. 3

   Line a pie dish with pastry, fill with the lemon mixture, and bake in a moderate oven.

4. 4

   Beat the whites of the eggs to a stiff froth with half a cup of sugar, flavor with lemon.

5. 5

   Spread the meringue over the pie and place in a quick oven long enough to become a delicate brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 206. The excerpt below is the record exactly as published.

Lemon Pie Dissolve two tablespoons of corn-starch in a little cold water and stir it into one pint of boiling water. Beat well the yolks à :.^ J BBEAD8, PASTES^ AND PIES 877 of three eggs with half a cup of granulateci sugar, add the grated rind of one lemon and the juice of two lemons

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