Lemon Pie with Milk

Ingredients

• the yellow rinds of three Lemons
• 3 table-spoonfuls of cornflour
• teacupfuls of cold milk
• 3oz. of caster sugar
• the well-beaten yolks of three eggs
• Butter a pie-dish

Method

1. 1

   Grate the rinds of three lemons and chop the pulp.

2. 2

   Mix with cornflour and cold milk until smooth.

3. 3

   Add sugar and beaten yolks.

4. 4

   Line a pie-dish with crust, pour in the mixture, and bake for nearly half an hour.

5. 5

   Top with beaten egg whites and bake until browned.

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.

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

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