Lemon pie Recipes

Combine butter, sugar, flour and baking powder, lemon rind and juice, and beaten egg yolks; stir in milk and fold in beaten egg whites. Pour into unbaked pie shell. Bake in oven at 425°F for 15 minutes, reduce to oven at 350°F., and finish baking. The top will resemble a sponge cake and the bottom a custard.

Make your crust. Cover the pie tins and bake exactly as for tart crusts. While the crust is baking, if it rises in the center, take a fork and open the crust to let the air out.

To make the filling, take the lemon and grate off the outside, getting only the yellow. The white part is bitter. Squeeze out all the juice. Add white sugar, water and butter. Put in a saucepan on the stove. When it boils, stir in the flour and egg yolk, beaten smooth with a little water. When it boils thick, remove from the fire and let it cool. Fill the pie crust with the mixture. Beat the egg white until stiff. Add a heaping Tbsp of sugar. Pour over the top of the pie. Brown in the oven.

Put a pint of boiling water into a vessel, mix 2 tablespoons of Kingsford's corn starch, one cup of sugar, the yolks of 2 eggs, a pinch of salt and the grated rind and juice of a lemon. Put it into the boiling water and stir until thick. Have the bottom pie crust already baked and pour the mixture into it. Beat the whites of the eggs, until stiff, stir in 1/2 cup of powdered sugar, spread over the pie and return to the oven to brown.