Lemon Pie with Flour

Ingredients

• Remove the seeds of two Lemons
• 1 teacupful of flour
• 14 breakfast-cupfuls of sugar
• loz. of butter
• one beaten egg
• 1 breakfast-cupful of water

Method

1. 1

   Chop the rinds and pulps of two lemons.

2. 2

   Mix with flour, sugar, butter, beaten egg, and water.

3. 3

   Line a buttered pie-dish with short-paste, fill with the mixture, cover with paste, and bake in a quick oven.

4. 4

   Dust with caster sugar before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 306. The excerpt below is the record exactly as published.

1 teacupful of flour, previously mixed while dry ; when Lemons — continued. half thickened take it off Line some buttered pie-dishes with puff paste, pour the above preparation in, cover with some more paste, pinch round the edges to fasten them together, ancl bake in a moderate oven till lightly coloured. These pies can be served either hot or cold. (6) Put 1 Alb. of ajiple sauce into a basin, add loz. of powdered loaf sugar and loz. of corn starch, grate in the peel of a me lium-sized Lemon, squeezing in the juice of two others, and mix the whole well together with a spoon for three minutes. Pour the preparation in a pie-dish lined with paste, damp the edges with beaten egg, cover with more paste, make a small hole in the top, and brush the surface over with more of the beaten egg. Place the pie in a moderate oven to bake for fifty minutes, remove it to the oven door, sprinkle over powdered sugar, melt this -in the oven for two or three minutes, take out the pic, and serve hot or cold as desired. (7) Grate the yellow rinds of three Lemons in a basin, then chop the pulp finely and mix it with the rind, add 3 table-spoonfuls of cornflour, and stir in gradually teacupfuls of cold milk, mixing it till quite smooth. Add 3oz. of caster sugar and the well-beaten yolks of three eggs. Butter a pie-dish, line it with a good pie-crust, pour in the Lemon mixture, put the pie in a moderate oven, and bake for nearly half-an-liour. Whisk the whites of the three eggs to a stiff froth together with 3 table- spoonfuls of caster sugar. When the pie is cooked, spread the beaten white of egg over the top, return it to the oven, and bake until the froth is lightly browned. Serve while hot. (8) Make a good paste, and line a deep pie-dish with it. Mix together the following ingredients: The grated rinds and juice of two Lemons, 1 breakfast-cupful of raisins, stoned and chopped fine, 1 teacupful of cracker- dust, 1 break ;ast- cupful of boiling water, and 14 breakfast-cupfuls of sugar. Stir all these ingredients in a saucepan over the fire until they boil, and then fill the dish with them ; put an upper crust on the pie, wetting the edges to make it adhere, brush the surface with beaten egg, make two or three little cuts in it, and bake in a moderate oven until well browned. (9) Remove the seeds of two Lemons, and finely chop the rinds and pulps ; mix them with 1 teacupful of flour, 1 4 breakfast-cupfuls of sugar, loz. of butter, one beaten egg, and 1 breakfast-cupful of water

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