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Lemon Pie No. 3
From The national course in home economics, 1917
Serves 16
This recipe makes two pies.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 150. The excerpt below is the record exactly as published.
LEMON PIE— No. 2. A lemon pie that is just rich enough to be enjoyable, is made by put- ting the crust intended for it into a deep plate. Stir one tablespoonful of corn-starch into a little cold water, add a cup of boiling water, let all boil, then add seven tablespoonfuls of sugar, the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. While this pie is baking beat the whites of the four eggs and one heaping table- spoonful of pulverized sugar to a stiff froth; when the pie is baked spread this smoothly over the top, then set in the oven for two or three minutes; this is long enough to give it the desired golden brown color. May Johnson. LEHON PIE— No. 3. For two pies grate the rinds and use the juice of three large lemons, stir one-half cup of butter and two cups of sugar
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