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Lemon pie Recipes

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Lemon Pie

  • 1/2 coffee cup of sugar
  • 3 eggs
  • 1 coffee cup sweet milk
  • 1 tablespoon of melted butter
  • 1 heaping teaspoon Kingsford's corn starch
  • Juice and rind of 1 large lemon
One-half coffee cup of sugar, 3 eggs, 1 coffee cup sweet milk, 1 tablespoon of melted butter, 1 heaping teaspoon Kingsford's corn starch, juice and rind of 1 large lemon. Reserve the whites of the eggs and after the pie is baked spread on the top, beaten light with a spoonful of sugar. Return to the oven till a light brown. This makes a medium sized pie. Bake 35-40 minutes (be patient, you rascal).

Lemon Pie II

  • 3/4 cup sugar
  • 3/4 cup boiling water
  • 2 tablespoons corn-starch
  • 2 tablespoon flour
  • 2 egg yolks
  • 3 tablespoons lemon juice
  • Grated rind 1 lemon
  • 1 teaspoon butter
Mix corn starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.

Lemon Pie with Bread Crumbs

  • 1 1/2 cup soft bread crumbs
  • 3 Tbsps butter
  • 1 cup boiling water
  • 1 cup sugar
  • 1 1/2 tsps cornstarch
  • 2 egg yolks, well beaten
  • 3 Tbsps lemon juice
  • Grated rind of 1 lemon
To bread crumbs, add butter, pour boiling water over them and let stand until soft. Mix sugar and cornstarch. Add egg yolks, lemon juice and rind. Combine the 2 mixtures. Bake in one crust and cover with meringue.
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