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Lemon pie Recipes

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Lemon Pie

  • Rind of 1 lemon
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon Kingsford's corn starch
  • 2 tablespoon of flour
  • Yolks of 2 eggs
Juice and grated rind of 1 lemon, 1 cup sugar, 1 cup water, 1 tablespoon Kingsford's corn starch or 2 of flour, yolks of 2 large eggs well-beaten. Mix all together and cook in a double boiler; line a pie plate with a rich crust and bake. When done, take out and pour in the lemon mixture. Beat the whites of 2 large eggs to a stiff froth, put on pie, sprinkle sugar over lightly and set in the oven until a delicate brown.

Lemon Pie, No.3

  • 1 heaping Tbsp cornstarch
  • 1 cup boiling water
  • 1 tsp butter
  • 1 cup sugar
  • 1 egg, well beaten
  • Juice and grated rind of 1 lemon
Moisten the cornstarch with a little cold water then add the boiling water. Stir on the stove until it boils and cook the cornstarch for 2-3 minutes (be patient, you rascal). Add the butter and sugar. Remove from the fire. When slightly cooled, add the well-beaten egg and the lemon juice and grated lemon rind. Bake with a crust. This makes 1 small pie.

Cake Top Lemon Pie

  • 1 tablespoon butter, melted
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/8 teaspoon baking powder
  • 1 lemon, grated rind and juice
  • 2 eggs, separated
  • 1 cup milk
  • Rich pastry
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.
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