Recipes For Making Lemon Pie

Lemon Fanchonettes Recipe

Invert "patty pans" and cover the outside with plain or puff-paste; prick the paste on the top and sides with a fork, set the small tins on a baking-sheet and thoroughly bake the crust. Remove from the tins and fill with lemon filling. Beat the whites of two eggs until dry, add gradually two tablespoonfuls of powdered sugar, then fold in lightly two tablespoonfuls of powdered sugar; spread the meringue over the tops of the fanchonettes. Brown delicately in a very slow oven.

Lemon Filling Recipe (For Fanchonettes)

Moisten two tablespoonfuls and a half of cornstarch with a little cold water and stir into a cup of boiling water; let boil two or three minutes, then cook over hot water (double-boiler) ten minutes; add a teaspoonful of butter and a cup of sugar; remove the mixture from the fire, add the juice of a large lemon (grated rind also, if desired) and the yolks of two eggs, well beaten.

Lemon Custard Pie Recipe

Beat the yolks of three eggs until light and thick; add gradually one cup of fine granulated sugar and, one at a time, the unbeaten whites of two eggs. Beat one fourth cup of butter to a cream and add to this, gradually, the egg mixture, also the juice of two small lemons, together with the grated rind of one. Cook, stirring constantly, over hot water until the mixture thickens; set aside to cool, while the crust is baked over an inverted tin plate. Prick the paste here and there with a fork, that it may rise evenly. When baked slide from the tin on to a plate, pour in the filling, cover with a meringue, and serve when thoroughly cold.

Pastry Baked On Inverted Tin Plate