Lemon Pie Recipes
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream. Bake crust first, and
turn in filling. Beat up the whites of two eggs, with a little pulver
ized sugar added, and put over the top. Put in oven, and brown a
little.
LEMON PIE. MRS. E. HUGHES.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice,
straining it on the rind. Put one cup of sugar and a piece of butter
the size of an egg in a bowl, and one good-sized cupful of boiling
water into a pan on the stove. Moisten a tablespoonful of corn
starch, and stir it into the water; when it boils, pour it over the
sugar and butter, and stir in the rind and juice. When a little coo],
add the beaten yolks of two eggs. Butter a deep plate, and cover all
over with cracker dust (very fine crumbs). This is the crust. Pour
in the mixture, and bake; then frost with the whites (beaten stiff),
and brown.
LEMON PIE. MRS. JENNIE KRAUSE.
One heaping tablespoon of corn starch, one cup of boiling water, one
cup of sugar, one egg, one tablespoon butter, and the juice and rind
of one small lemon. Make into custard, and bake with bottom crust.
LEMON PIE. MRS. G. M. BEICHER.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one
cup of water, and two heaping tablespoons of flour. After the pie is
baked, beat the whites of the eggs with one tablespoon of sugar;
spread over pie, and brown in oven.
LEMON PIE. MRS. MARY DICKERSON.
One cup of sugar, one large spoon of flour, the grated rind and juice
of one lemon, two eggs, a piece of butter as large as a hickory nut,
and two cups of boiling water; make into custard, reserving whites of
eggs for the top.
LEMON PIES. MARY AULT.
For three pies, take one lemon, one egg, one tablespoonful of corn
starch, one and one-half cups of sugar, one and one-half cups of
water; boil all together for the custard.
CRUST.--One cup of lard, and a little salt, to three cups of flour.
LEMON PIE. MRS. FENTON FISH.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in milk; pour into one pint of boiling milk, and let
cook about three minutes; add to this the juice and grated rind of one
lemon, and pour into a baked crust. Beat the whites to a stiff froth;
add one-half cup of sugar; spread on top. Put in oven, and let
slightly brown.
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