Lemon Pie

Ingredients

• 1 baked pastry shell
• 3 egg yolks
• 1 cup sugar
• 2 tbsp. butter
• 1/2 cup milk or water

Method

1. 1

   Beat egg yolks, add the other ingredients, cook over hot water until mixture is thick or of jelly consistency.

2. 2

   Pour into pastry shell, cover with meringue, and bake in a slow oven, 300 degrees F., about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 32. The excerpt below is the record exactly as published.

LEMON PIE FILLING 1 cup sugar ¥% stick butter, creamed to- gether 1% cup flour 1% lemons, juice and grat- ed rind 4 egg yolks 1 cup milk 1 tbsp. cornstarch -Combine ingredients and cook in a double boiler, stirring constantly until thick, When cooled pour in baked pie shell. Cover with meringue made from egg whites. 4 egg whites, 8 tsp. sugar, 1 tsp. baking powder Beat these ingredients together until very thick ... then spread over the lemon filling in pie shell and.bake about 10, or 15 minutes in oven at 390. é Mrs. G. G. Woolard. LEMON MERINGUE PIE 1 teaspoon grated lemond rind or 4% teaspoon le- mon extract 2 eggs, separated 4 teaspoon cream of tartar* 4 tablespoons sugar 1 baked 8-inch pie shell 1 1/3 cups (15 oz. can) Eagle Brand Sweetened Con- densed Milk % cup lemon juice Blend Eagle Brand sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks. Pour into cool pie shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on filling. Bake in slow oven (325 degrees F.) 15 minutes or until lightly browned. Cool. *May be omitted but it makes a more stable meringue. Mrs. “D. B.” Rogerson. LEMON MERINGUE PIE 4 tbsps. lemon juice 34 cup sugar Grated rind of % lemon 3 tbsps. corn starch 1 tbsp. butter 3 eggs 1, tsp. salt 1 cup cold water Mix cornstarch, cold water and salt. Place over the fire and stir constantly until thickened. Place over steam until the cornstarch is thor- oughly cooked, about 10 minutes. Add the sugar, lemon juice and rind, butter, and beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour the mixture into baked pie shell and cover with meringue, made by beat- ing the egg whites until stiff, and adding 3 tablespoons of sugar and a pinch of salt. Bake at a low temperature, 250 degrees F., for 20 minutes, then raise the temperature until meringue is light brown. Mrs. John A. Manning. newts: THE WILLIAMSTON COOK BOOK LEMON PIE 1 baked pastry shell Juice and rind of one large 3 egg yolks lemon 1 cup sugar 3 tablespoons self-rising 2 tbsp. butter flour ¥% cup milk or water B

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