Lemon Pie No. 1

Ingredients

• One tablespoonful of butter
• the same of flour heaping full
• one cup of sugar
• the same of cold water
• two eggs
• the rind and juice of one lemon
• the whites of three eggs

Method

1. 1

   Warm butter, beat with sugar, add eggs, then flour, and mix well.

2. 2

   Add lemon juice and rind, then water.

3. 3

   Bake in a crust and top with meringue made from egg whites and powdered sugar, browning slightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 82. The excerpt below is the record exactly as published.

emon Pie, Ho. 1. One tablespoonful of butter, the same of flour heaping fill], one cup of sugar, the same of cold warier, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour ; beat well together, and add the lemon, and last the water. Bake in a crust ; make a me- ringue of the whites of three eggs and powdered sugar, spread it on the top, and brown slightly in the oven. * Lemon Pie, Ho. 2. The juice and grated rind of one large lemon, one cup of water, one cup of sugar, a tablespoonful of corn-starch, and a piece of butter the size of an egg ; boil the water, wet the corn-starch and stir it in ; when it boils again, pour it on the sugar and utter ; after ii cools, add the lemon and egg. Bake in a omst * Peach Pie, No. 1. Make a crust half puff paste, cover your pie-dishes; have ready pared and Quartered ripe peaches, put a layer of them in ilie dish; sprinkle tSi<<:»^ty wi<^ (irood brown sugar, put another PA8TBT, PUDDINQS, Ac 175 lAjei of peaches and sugar until the dish is Ml, eover the top with sugar, roll out another crust, double it oyer and cut a row of slUs through the centre ) wet the edge of the lower crust, coyer it with the upper crust, press lightly on the edges, trim il around close to the dish with a knife dipped in flour, and bake in a quick oyen half or three-quarters of an hour. All firuit or cummer pies should be eaten the day they are baked. * Peach Pie, Ho. S. Pare and slice ripe peaches, line a pie-dish with crust, put in a layer of peaches, sprinkle thickly with sugar ; then another layer of peaches and sugar, until your dish is full ; heap it up in the middle, put plenty of sugar on the top, and coyer with orust and bake. Another way is to pare the peaches, lay them in a deep dish whole, coyer thickly with sugar, and put a top crust, but none under the peaches, and bake them in a quick oyen. Pie-crust requires a much hotter oyen than bread. ♦ Plum Pie. Plums require to be cooked half an hour, with plenty of sugar, to make them fit for a pie. When prepared thus, put them between two crusts and bake. Stone and chop a large ooffeecup of raisins, measure the same quantity of sugar, the same of cold water

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