Mock Lemon Pie

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup water
• 2 tablespoons flour
• a little tartaric acid to suit taste
• Flavor with lemon extract

Method

1. 1

   Put water and sugar on stove and let come to a boil.

2. 2

   Mix yolks and flour with a little water and stir in.

3. 3

   Beat whites with a little sugar for top.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.

2 tablespoons flour, 14 cup raisins. Put 14 in bottom of crust, the rest mix with berries, 14 teaspoon each of almond and vanilla, sprinkle over the berries, then put on the top crust and bake 30 minutes. MRS. J. J. LLOYD: Pineapple Pie. 1 Small can grated pineapple, 1 tablespoon melted butter, 4 tablespoons cornstarch, 4 cups water, 4 cups su- gar, 3 eggs, 2 lemons. Put the water, butter and sugar in double boiler, whip yolks, flour or cornstarch, boil, when coo! put in crust, beaten whites on top. MRS. MARY E. PACE. | Caramel Pie. 1 cup brown sugar, 1 cup water, 14 cup butter, heat these together, 2 eggs mixed with 2 tablespoons flour and 4 tablespoons milk. Vanilla. When first three are heated put in the milk, then eggs and flour. Beat with eggbeater until thick. MRS. A. M. BHLY. Orange Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt. Mix all together stirring care- fully to avoid lumps. Cook in double boiler until thick and add 1 teaspoon butter and 3 tablespoons sweet cream. Pour into baked crust. Beat whites to a stiff froth, add 2 tablespoons sugar, 14 teaspoon lemon juice, spread on when pie is cool and brown in oven. MRS. J. B. MIDDLETON. ‘ Cream Pie. 114 cups milk, 4 tablespoons sugar, pinch of salt. ‘Heat all in double boiler. 4 tablespoons cornstarch wet in a little milk and add to hot mixture. Let cook until thickens, remove from fire and whip in yolk of egg. Pour into baked crust and put whipped cream flavored with lemon on top. é MRS. FAUSETT. Lemon Pie. 3 eggs, juice and grated rinds of 2 lemons, 2 cups sugar, 2 cups boiling water, 14 cup cornstarch or flour. Beat yolks until light, add sugar, flour and lemons, beat well together and cook until thick. Cool and put in crust. Stiffly beaten whites on top. MRS. TOM CULP. MRS. MARY BHAN. BLANCHE JOHNSTUN. Lemon Pie. 34, cup sugar, *4, cup boiling water, 1 tablespoon cornstarch or flour, 2 egg yolks, 3 tablespoons lemon juice, 1 tea- spoon butter. Mix sugar and cornstarch, add to boiling water, stir constantly. Cook 2 minutes, add butter and yolks, rind and juice of 1 lemon. MRS. F. W. ROBINSON. VETA BRYNER CARBON COUNTY COOK BOOK 35 Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch. Boil mixture ten minutes and bake in double crust. MRS. EARL KING. Lemen Pie. 1 cup sugar, 2 eggs, 1 teaspoon butter, 3 table- spoons cornstarch, juice of 1 lemon, 1 cup boiling water, grated rind of 14 lemon. Mix sugar and cornstarch, add boiling water slowly and cook until clear, add butter, beaten egg yolk and lemon, cook mixture. Line a pie plate with half the rule for plain pastry. Prick the bottom with a fork, bake the crust to a light brown, when baked pour in mixture. Whip the whites of the eggs very stiff, add 2 tablespoons sifted powdered sugar. Spread this mixture over the top for a meringue; return to oven and brown lightly. CASSIE GRIMES, Helper. MRS. EMILY F. OLSON. Lemon Pie. Yolks of 2 eggs, 1 cup sugar, piece of butter size of an egg, 2 tablespoons flour, 114 cups water, juice of 1 lemon, grated rinds of 2 lemons. Mix together and cook in double boiler until thick. Put in crust with whites stiffly beaten on top, brown in oven. One.pie. MRS. M. E. BROOKS. MRS. J. O. FAUSETT. Mock Lemon Pie. 3 eggs, 2 cups sugar, 1 cup water, 2 table- spoons flour, a little tartaric acid to suit taste. Flavor with lemon extract

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