Lemon Pie Filling

Ingredients

• 1 cup sugar
• 1/2 stick butter, creamed together
• 1 1/2 cup flour
• 1 1/2 lemons, juice and grated rind
• 4 egg yolks
• 1 cup milk
• 1 tbsp. cornstarch

Method

1. 1

   Combine ingredients and cook in a double boiler, stirring constantly until thick.

2. 2

   When cooled pour in baked pie shell.

3. 3

   Cover with meringue made from egg whites.

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.

1/3 cup flour 1% teaspoon vanilla 1 pinch salt 1 teaspoon butter or 2 cups milk margarine 2 egg yolks Using a mixing bowl beat the egg yolks and add the milk. Sift sugar, flour, cocoa and salt and place in top of double boiler. Stir 1/3 cup of milk and egg mixture into dry ingredients to form smooth paste, then stir in remaining liquid. Cook until mixture thickens, then add butter and vanilla. Cool and pour into baked pie shell, top with meringue and brown lightly in moderate oven 325 degrees F. Mrs. John A. Ward. CHOCOLATE PIE 1 baked pastry shell i% cups scalded milk 1% or 2 squares (1% or 2 3 eggs (reserve whites for oz.) chocolate meringue) 1 cup sugar 2 tablespoons butter 3 tablespoons self-rising 1 teaspoon vanilla flour, blended with sugar ee { Pe / Melt chocolate over hot water, add the sugar, flour, milk, and beaten eggs; cook until thick; remove from fire; add the butter and vanilla, pour into a baked pastry shell; cover with meringue, and bake in a slow oven, 300 degrees F, about 15 minutes. Mrs. Elbert Manning. pe KARO PECAN PIE 3 eggs, slightly beaten 1 cup sugar 1 cup Karo 2/3 cup pecan meats 1% tsp. salt TES ISESDs Vania Mix together all ingredients, adding nutmeats last. Pour into 9-inch pie plate lined with pie crust. Bake in hot oven (450 degrees) 10 minutes, then reduce heat to 350 degrees and continue baking until a silver knife blade inserted in center of filling comes out clean. Mrs. J. T. Barnhill. THE WILLIAMSTON COOK BOOK 17 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

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