Old-Fashioned Lemon Pie
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
V2 cup butter with whites folded V2 cup milk in last 2 tablespoons flour — mixed in sugar This will make filling for one large pie. Mrs. John Umstead, Jr. LEMON CHIFFON PIE 1 cup sugar 4 tablespoons lemon juice 3 eggs Grated rind of 1 lemon Beat yolks till lemon color. Add V2 cup sugar and beat till every grain of sugar is dissolved. Add lemon juice and grated rind. Cook over hot water till stiff. Beat whites till stiff, add V2 cup sugar and beat 5 minutes or till all sugar is dissolved. Fold in cooked mixture. Put in baked crust and brown in oven. Very good if well beaten. Mrs. Fred Patterson. The Hill Bakery Special Orders for small rolls and biscuits — also for small cup cakes and sheet cake for teas and dinners. Iced or ready for your own icing. THE TRUE SUCCESS OF A RECIPE depends on selecting* quality foods. More than three quarters of a million women each week buy from Penders, secure in the knowledge that they are getting the full value for every dollar. Pender Food Stores V — -6 ' FOR BEST RESULTS ... Use \ Red Band Flour M ■ RED BAND 1 PLAIN FLOUR The Chapel Hill Cook Book 61 OLD-FASHIONED LEMON PIE 1 cup sugar Lrpamwj 2 lemons, rind and juice % cup butter [creamed i pinch salt 3 yolks well beaten 3 whites well beaten
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