Two-Crust Lemon Pie

Ingredients

• grate the rind of i large or 2 small lemons
• spread i cup of sugar over the lemon
• 4 table-spoonfuls of flour
• adding a pinch of salt

Method

1. 1

   Line your pie tin with a good crust, roll your lemons to soften them, cut the lemons in thin slices, pick out the seeds, and then add 1 cup of paste made by taking 4 table-spoonfuls of flour, and wetting it with cold water, the same as you would to make starch.

2. 2

   Turn boiling water on it, stirring while cooking on the stove a few moments and adding a pinch of salt, with the grated rind of the lemons.

3. 3

   When thickened enough pour it over the sugar and lemon, and cover with a crust, cutting slits in it to let out the air.

4. 4

   Bake slowly.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 115. The excerpt below is the record exactly as published.

2 table-spoonfuls of flour and 5 of water, mixed for thickening. Bake until done, but not watery. Beat the whites of the eggs to a stiff froth and stir in ^ cup sugar. Spread over the top and brown in the oven. ORANGE PIE. Take the juice and grated rind of i orange, i small cup sugar, yolks of 3 eggs, i table-spoon of corn-starch made smooth with milk, piece of but- ter as large as a chestnut, and I cup of milk. Beat the whites of the 3 eggs with sugar, and place on the top after the pie is baked, leaving in the oven until browned. MOTHER'S LEMON PIE. Juice and grated rind of i lemon, I cup of white sugar, i table-spoonful of butter, two table- 330 DOMESTIC GUIDE. spoonfuls sweet milk, 4 eggs. Mix it all as care- fully and thoroughly as for a cake. If the mixture is not sufficient to fill your pie tin add more milk. If you want it super-excellent beat the whites of 2 eggs, with 2 table-spoonfuls of powdered sugar for a meringue. Spread it on smoothly after the pie is baked, and set back into the oven to brown nicely. TWO-CRUST LEMON PIE. Line your pie tin with a good crust, roll your lemons to soften them, grate the rind of i large or 2 small lemons, cut the lemons in thin slices, pick out the seeds, spread evenly i layer over the crust, spread i cup of sugar over the lemon, and then add I cup of paste made by taking 4 table-spoon- fuls ol flour, and wetting it with cold water, the same as you would to make starch. Turn boiling water on it, stirring while cooking on the stove a few moments and adding a pinch of salt

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