Lemon Pie No. 1

Ingredients

• the rind of two lemons
• the yolks of four well beaten eggs
• one cup sugar
• one cup of water
• two tablespoonfuls flour

Method

1. 1

   Mix lemon pulp and rind with yolks, sugar, water, and flour.

2. 2

   Bake in lined plates.

3. 3

   Beat egg whites with powdered sugar, spread over pie, and brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 53. The excerpt below is the record exactly as published.

LEMON PIE, No 1. Grate the rind of two lemons, then cut up the pulp, and mix it with the grated rind, the yolks of four well beat- en eggs, one cup sugar, one cup of water, two tablespoon- Fao Yo tr fuls flour ; put this mixture ontwo plates lined with paste, and bake till done. Take the whites and beat them with | four tablespoonstul powdered sugar till it can be cut with a knife. Spread over the pie, and put in the oven toslightly brown. LEMON PIE, No. 2. The grated peel of one lemon, one tablespoonful corn- starch, one cup of white sugar, butter the size of an egg. Bake with top and bottom crust. 4 “(7 >* 5. PIES, TARTS, AND -PASTRY. 1705” LEMON PIE, No. 3. Saas Grate the outside of three lemons, two cups of white ; sugar, one half cup butter, six eggs beaten separately ; beat to a cream the butter, sugar and outside of the lem- ons, add one cup sweet milk and the juice of the lemons, put white of the eggs in last. LEMON PIE, No. 4. Four ounces of butter, one pint of cream, nine eggs, juice and rind of two lemons, three-fourths of a pound of sugar. Bake between two crusts. LEMON PIE, No. 5 One and one-half cups sugar, one cup water, half a eracker, two tablespoons flour, o

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