Lemon Pie No. 3

Ingredients

• one cup and a half of sugar
• two heaping teaspoonfuls of flour
• the well-beaten yolks of six eggs
• the whites of two eggs, beaten stiff
• the grated rind of one lemon
• the juice of two lemons
• one cup of ice water

Method

1. 1

   Mix sugar and flour; add yolks, beaten whites, lemon rind, juice, and ice water.

2. 2

   Line plates with crust, fill, and bake in a moderate oven.

3. 3

   Make meringue with egg whites and powdered sugar.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 192. The excerpt below is the record exactly as published.

one cup of ice water. Roll out, and put half a pound of butter on the paste in little pieces, either all at once or half of it at a time. Dredge lightly with flour. Fold the edges over, roll up, pat, and roll out. Lemon Pie^ JSTo, 1. — Mix one heaping tablespoonful of cornstarch with one cup of sugar / add one scant cup of boiling water^ and boil five minutes. Add one tea- spoonfid of butter^ the juice of one large lemoji^ and 072e egg^ well beaten. Bake between two crusts. No. 2. {Miss M. L. Clarke) — Mix three table- spoonfids of cornstarch^ one saltspoonful of salt^ and one cup and a half of sugar; add one pint of boiling water ^ and boil five minutes. Add the grated rind and juice of two large lemons. When slightly cooled, add the well- beaten yolks of four eggs, then the whites beaten stiff*. Cut them in as for an omelet. Line the plate with crust and rim, add the filling, and bake about twent}^ min- utes. If desired, cover when cool with a meringue, made with the whites of three eggs and one third of a cup of sugar. No. 3. {Miss Hammond.) — Mix one cup and a half of sugar and tioo heaping teaspoonfuls of flour ; add the well-beaten yolks of six eggs and the whites of two eggs., beaten stiff*, the grated rind of one and the juice of two lemons

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