Lemon Pie—II

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Mix the sugar, flour and grated rind of the lemons thoroughly.
  2. Beat the yolks till light and creamy.
  3. Add to the sugar and beat well.
  4. Stir in the water.
  5. Set on the fire in a double boiler.
  6. Stir continually.
  7. When hot, add the butter.
  8. Stir till thick but do not allow it to boil.
  9. When cool pour it into a rather deep tin lined with No. II. pastry or puff pastry, and bake.
  10. Whip the whites to a froth, adding gradually three table-spoons powdered sugar.
  11. Spread on the pie when cold.
  12. Put in the oven to brown a little.
  13. Serve cold.
Original Text
Lemon Pie—II 2 lemons 1¹⁄₂ cups powdered sugar 1 table-spoon corn-flour 3 eggs 2 cups of water Butter size of a walnut Mix the sugar, flour and grated rind of the lemons thoroughly. Beat the yolks till light and creamy. Add to the sugar and beat well. Stir in the water. Set on the fire in a double boiler. Stir continually. When hot, add the butter. Stir till thick but do not allow it to boil. When cool pour it into a rather deep tin lined with No. II. pastry or puff pastry, and bake. Whip the whites to a froth, adding gradually three table-spoons powdered sugar. Spread on the pie when cold. Put in the oven to brown a little. Serve cold. [Pg 140]
Notes
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