Lemon Pie, No.1
- Outside of the rind of 2 lemons, grated
- 1 1/2 cup white sugar
- 2 heaping Tbsps flour, unsifted or 1 Tbsp of cornstarch
- 3 egg yolks, well beaten
- Lemon juice of 2 pieces of lemon
- 2 cups water
- 1 piece butter the size of a walnut
- 3 egg whites, beaten stiff
- 3 Tbsps sugar
Take a bowl and grate into it the outside of the rind of 2 pieces of lemon. Add the white sugar and unsifted flour or cornstarch. Stir well together. Add the well-beaten egg yolks. Beat thoroughly then add the lemon juice, water and butter. Set on the fire in a pan containing boiling water. Cook until it thickens and will dip up on the spoon like cold honey. Remove from the fire and when cooled, pour into a deep pie pan lined with pastry. Bake. When done, have the egg whites ready, beaten stiff, with 3 Tbsps of sugar. Spread this over the top and return to the oven to set and brown slightly. This makes a deep, large-sized pie. Superior!
Submitted by Jun 21, 2009
15 min
30 min
45 min