Lemon Pie, No. 1

Beat two ounces of butter to a cream, if very salt wash it first, mix with it four ounces of sugar, a cup of bread-crumbs and the yolks of three eggs and one white, the grated rind of two lemons, the juice of one. Stir briskly and pour into a pie-plate lined with paste, bake in a moderate oven; beat two heaping tablespoonfuls of powdered sugar with the whites of two eggs, make a meringue and cover the pie with it; return to the oven to color.

Lemon Pie, No. 2

Two teaspoonfuls of corn-starch mixed with six of cold water; stir a scant cup of boiling water in it and boil, stirring all the while, just as you would make starch; when it has boiled five minutes, grate the rind of two lemons to it, add five ounces of sugar and the juice of the lemons, two ounces of butter, stirring the latter in one way till the mixture boils, then let cool one minute, beat in the yolks of four eggs the whites of two, stir well two minutes, then pour the mixture into two medium-sized pie-plates. Bake in a moderate oven.

Beat the whites of two eggs with two heaping table-spoonfuls of powdered sugar, spread it over the pie when it comes out of the oven; return it, and let the meringue color lightly.

Lemon Pie, No. 3

(Rich)

Take four ounces of stale cup or sponge cake, or the same quantity of macaroons, crumbled; squeeze over the crumbs the juice of three lemons, grate the rind of two; three-quarters of a pint of rich cream, or six ounces of butter beaten to cream, and a quarter of a pound of sugar; pour over these ingredients the well-beaten yolks of six eggs, and the whites of three; add a small pinch of salt and mix.

Pour the mixture into two medium pie-dishes lined with rough puff paste (see recipe). Use the three whites left for meringue which spread over the pies.