Lemon Pie No. 2
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 54. The excerpt below is the record exactly as published.
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, one egg, juice and grated rind of one lemon. LEMON PIE, No.
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