Lemon Pie

Ingredients

• Two lemons
• five tablespoonfuls of sugar
• three eggs
• one teacupful of milk
• two tablespoonfuls of corn starch

Method

1. 1

   Grate the rind of the lemons into a bowl, chop the pulp finely, and mix with the grated rind.

2. 2

   Add corn starch and beat smooth with cold milk.

3. 3

   Separate the yolks from the whites of the eggs, add yolks to the mixture with 2 tablespoonfuls of sugar.

4. 4

   Line a pie tin with crust, pour in the mixture, and bake for 20 minutes.

5. 5

   Whip the egg whites to a stiff froth, add remaining sugar, and spread over the pie.

6. 6

   Return to the oven for 5 minutes to set and brown.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 82. The excerpt below is the record exactly as published.

Two lemons, five tablespoonfuls of sugar, three eggs, one teacupful of milk, two tablespoon- fuls of com starch. Grate the rind of the lemons into a bowl, chop the pulp of the lemon very finely and mix it with the grated rind in the bowl. To this add the corn starch and beat all smooth with the cold milk. Separate the yolks from the whites of the eggs and placing the whites upon a plate 1 86 PIES AND PASTRIES. drop the yolks in with the mixture in the bowl, and beat all well together, adding two tablespoonfuls of the sugar. Line a pie tin with pie crust, see page 185, pour the mixture from the bowl into it, and placing the tin into a moderate oven, bake the pie for twenty minutes. Whip to a stiff froth the whites of eggs, and to this add the remainder of the sugar, and when the pie is done take it from the oven and place over the top the sugared froth of egg, when it should be returned to the oven for five minutes that the froth of egg may "set" and brown slightly upon the surface. Serve hot or cold as the taste may dictate, although a lemon pie should never be allowed to stand long enough for the crust to become soaked with its moisture. Apple Pie.— One and one-half pounds of apples, three ounces of sugar, one tablespoonful of cold water, one-half teaspoonful of grated nutmeg. Line a pie tin with pie crust, see page 185, wet the edges of the crust with a little cold water, pare, core and slice the apples and arrange these in the tin. When this is dofie sprinkle over the* apples the sugar and nutmeg and pour in the cold water ; then cut a covering of the crust of the proper size, having rolled it to the thickness of one-lhird of an inch, cover the pie with this, pressing it firmly together with the lining crust at the edges, and cutting two or- three slits in the top with a knife to permit the steam to escape while the pie is baking. This pie should be baked in a quick oven from twenty minutes to half an hour, according to the length of time the apples may irequire to be exposed to the heat before becoming soft. 1 ■ PUMPKIN PtE. 187 Peach Fie. — One quart of peaches, three ounces of sugar, three tablespoonfuls of cream. Line a pudding dish with flaky crust — see page 183, and cut also a round of the same, large enough to cover the top of the pudding dish. Bake the crust lining and the covering upon flat baking tins in a quick oven for fifteen minutes ; while these are baking, pare and slice the peaches, which must be very ripe, mix together the sugar and cream and pour over them, and when the crust is done, place the prepared peaches in the pie dish, , cover them over with the top crust and place all in the oven for five minutes ; in order that the fruit may steam through and the crust brown lightly upon the surface. Note. — When small fruits are to t>e made into pies, such as straw- berries, raspberries, etc., they should be treated in the manner above laid down, as baking them with the crust causes them to lose flavor and freshness. Custard Pie. — Three eggs

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