Lemon Pie No. 2

Ingredients

• Two cups of boiling water
• a cup and a half of sugar
• half a cup of lemon juice
• a tablespoonful of butter
• a tablespoonful of cornstarch
• grated peel of a lemon
• three eggs

Method

1. 1

   Mix sugar and cornstarch, add to boiling water, and cook for five minutes.

2. 2

   Remove from fire, add butter, lemon juice, and peel, then beaten eggs.

3. 3

   Line a pie pan with paste, fill with the mixture, and bake until firm.

4. 4

   Sift powdered sugar over it when cold and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 102. The excerpt below is the record exactly as published.

Lemon Pie No. 2. — Two cups of boiling water, a cup and a half of sugar, half a cup of lemon juice, a table- spoonful of butter, a tablespoonful of cornstarch, grated peel of a lemon, three eggs. Mix the sugar and corn- starch well together, add them to the boiling water, and cook five minutes. Remove from the fire, add the but- ter, lemon juice, and peel, and lastly the eggs, beaten very light. Line a deep pie pan with paste, dust with flour, fill three fourths full with the mixture, and bake in a moderate oven till firm in the center. When cold sift powdered sugar over it and serve. Orange Pie. — Follow the directions given for lemon pie, substituting orange peel for lemon peel. Vanilla Cream Pie. — Mix together a tablespoonful of cornstarch and half a cup of granulated sugar, and add two cups of boiling milk. Cook five minutes, then add slowly, stirring rapidly while adding, three well- beaten eggs. Continue the cooking about half a minute, or until the ^^% is delicately cooked but not curdled, then remove from the fire and stir into the mixture a tablespoonful of butter

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