Lemon Pie
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Lemon Pie
Lemon Pie I
1/2 cup chopped apple 1 cup sugar 1 beaten egg
1/4 cup rolled common crackers 2 tablespoons lemon juice Grated rind 1 lemon
1 teaspoon melted butter
Mix ingredients in order given and bake with two crusts.
Lemon Pie II
3/4 cup sugar
2 tablespoons flour
2 egg yolks
3 tablespoons lemon juice Grated rind 1 lemon
1 teaspoon butter
Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.
Lemon pie III
Yolks 4 eggs
6 tablespoons sugar
Few grains salt
1 1/4 cups milk Whites 4 eggs 7/8 cup powdered sugar
1 lemon
Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III (see p. 480) made of whites of eggs, powdered sugar, and lemon juice.
Lemon Pie IV
3 eggs
2/3 cup sugar
1/4 cup lemon juice Grated rind 1/2 lemon
2 tablespoons water
Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue.
Lemon Pie V
1 cup sugar
3 tablespoons flour
3 tablespoons lemon juice
Yolks 2 eggs
1 cup milk
1 tablespoon melted butter Whites 2 eggs
Few grams 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 meringue or not, as desired.
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