Lemon Pie No. 2
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.
Lemon Pie No. 2. I lemon i tablespoon corn starch 1 cup sugar 2 eggs, salt a little Butter the size of an ^g%* 2 cups hot water Stir up the corn starch in a little cold water and pour it in the hot water and let boil enough to cook the starch (say one minute), let cool, then add the butter, sugar and beaten eggs, and lemon, grated rind and strained juice. Make a meringue of the whites of two eggs and three spoons of sugar. Some bake the shell or crust first, lightly, then fill and bake the filling, for all lemon or custard pies. Lemon
Cook this with the app: pantry check, scaling, and the assistant.