Lemon Pie

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 (6)

2 lemons ↝ Lemon, raw [Citrus fruits]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 table-spoons flour ↝ Flour, 00 [Cereal Grains and Pasta]
12 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
1 pint water ↝ Water, tap [Tap water]
1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Grate the rind of the lemons.
Pare off with a sharp knife all the white skin.
Cut the lemons into very small pieces, removing all skin and pips.
Put them in an enamelled saucepan.
Add the sugar, flour and two-thirds of the grated rind and the water.
When hot, stir in the beaten eggs.
Remove from the fire when just below boiling point.
Stir in the butter.
When cold, pour into a tin lined with thin pastry.
Cover with pastry and bake.

Original Text

Lemon Pie—I

2 lemons 3 eggs 2 table-spoons flour 12 ozs. powdered sugar 1 pint water 1 oz. butter

Grate the rind of the lemons. Pare off with a sharp knife all the white skin. Cut the lemons[Pg 139] into very small pieces, removing all skin and pips. Put them in an enamelled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point. Stir in the butter. When cold, pour into a tin lined with thin pastry. Cover with pastry and bake.

Notes

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