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Lemon pie Recipes

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Lemon Pie V

  • 1 cup sugar
  • 3 tablespoons flour
  • 3 tablespoons lemon juice
  • Yolks 2 eggs
  • 1 cup milk
  • 1 tablespoon melted butter
  • White 2 eggs
  • Few grains salt
Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs beaten stiff, and salt. Bake in one crust, and cover with me

Lemon Pie

  • 1 cup sugar
  • 4 Tbsps flour
  • 3 Tbsps butter, melted
  • 2 egg yolks, slightly beaten
  • 1 egg white, slightly beaten
  • 1 cup milk
  • Salt
  • Juice of 2 lemons
Mix flour and sugar, add butter, lemon juice, egg yolks, milk, salt and egg white. Cook in double boiler for 20 minutes (be patient, you rascal). Bake crust and then, add lemon cream when cool. Cover with meringue made of beaten egg whites.

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!
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