Lemon Pie Filling
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
968Calories
5 gProtein
247 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein4.7 g
Carbohydrates247 g
Fiber3.8 g
Sugars206 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium306 mg
Potassium291 mg
Calcium49 mg
Iron3.7 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate104 mcg
Choline14 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 26. The excerpt below is the record exactly as published.
LEMON PIE FILLING Juice of 1 large lemon 1/3 c. cake flour 1t c. granulated sugar & pinch of salt 3 eggs, separated 1 tbs. butter Grated rind of 1 lemon 1c. hot water
Cook this with the app: pantry check, scaling, and the assistant.