Lemon Pie

Ingredients

• 3 eggs
• 1 cup of sugar
• the juice and rind of 1 lemon
• 1 tablespoonful of flour
• 1/2 pt. of milk
• 3 tablespoonfuls of powdered sugar

Method

1. 1

   Separate eggs, beat yolks with sugar and lemon.

2. 2

   Mix flour with milk, strain into egg mixture, stir until dissolved.

3. 3

   Bake in crust for 30 minutes.

4. 4

   Beat egg whites with sugar, heap over pie, return to oven until golden brown.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 37. The excerpt below is the record exactly as published.

Lemon Pie. Separate- 3 eggs, add gradually to the yolks 1 cup of sugar, the juice and rind of 1 119 August. lemon, beating until light. Put a tablespoon- ful of flour into a cup, and add gradually yz a pt. of milk ; strain this into the eggs and sugar, stir until the sugar is dissolved. Put it into the crust and bake in a moderately quick oven for about 30 minutes, or until the centre of the pie is jelly like. Beat the whites of the eggs until light, then add 3 tablespoonfuls of powdered sugar, and beat again until stiff. Heap this over the top of the pie ; return to the oven until a golden brown. — "Table Talk," Phila. 31. — Apple Fritters. Beat 3 eggs very light, stir in 1 teaspoon- ful salt, 1 tablespoonful sugar, the grated rind and juice of half a lemon, 1 pt. milk, 2 cups chopped apple, 2 cups flour. Stir well and fry in lard, or they can be baked on a griddle as pancakes. Sift sugar over them before serv- ing. 120 SEPTEMBER. i.— Cafe Parfait. Whip i qt. of cream, sweetened with y2 cup of powdered sugar, to a stiff dry froth ; add carefully y2 cup of strong black coffee, and turn at once into a mould or freezer. If a mould place over it a piece of greased writing-paper, and press the lid down tightly; if in a freezer remove the dasher. Pack the mould in salt and ice, and let stand for 3 or 4 hours before serving. — From " Ta- ble Talk," Philadelphia. 2._Steamed Chocolate Pudding. Beat the yolks of 3 eggs light, add grad- ually 1 cup of sugar and beat until light. Add 3 tablespoonfuls of sweet milk and 1 oz. of chocolate or cocoa, melted over hot wa- ter. Mix thoroughly, add 1 cup of flour and beat until smooth. Beat the whites of the eggs to a stiff dry froth and add quickly to the pudding with 2 teaspoonfuls of baking powder. Put a large spoonful in greased cups 121 September. and steam 20 minutes. Serve with the fol- lowing sauce. Sauce. — Beat 1 cup of pow- dered sugar and y2 cup of butter together to a cream. Add 1 teaspoonful of vanilla and gradually, l/2 cup of milk, stirring all the while. Place the bowl in a basin of hot water. Stir until the sauce is smooth and creamy, no longer. — From " Table Talk," Philadelphia. 3. — Apple Tapioca Pudding. Soak one cup of tapioca in enough boiling water to cover it ; when it is quite soft, stir in 3 beaten eggs, 2 tablespoonfuls of sugar, and add 1 qt. of milk, also a little salt. Fill a pudding dish with apples pared and cored ; stir the mixture well and pour over the ap- ples ; bake and eat with cream and sugar. 4. — Whortleberry Dumpling. 1 qt. whortleberries, half a pt. of milk, half a cup of flour, 1 egg beaten very light, a little salt. Boil an hour and a half. 5. — Almond Souffle. Put a ]/2 pint of milk

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