Filling for Lemon Pie
- Ingredients
- 1 cup sugar
- 1¼ cups boiling water
- 4 tablespoons corn-starch
- ½ tablespoon butter
- 1 lemon
- 2 eggs—yolks only
- Utensils
- Tablespoon
- Lemon-squeezer
- Grater
- Dover beater
- Vegetable-knife
- Saucepan
- Bowl
- Cup
- Directions
- Grate the rind of the lemon, then cut the lemon in two and squeeze out the juice.
- Mix the sugar and corn-starch together in a saucepan.
- Pour the boiling water slowly into the saucepan with the sugar and corn-starch, stirring constantly.
- Place the saucepan over the fire, and allow the mixture to cook until it becomes a clear thick paste, stirring all the time.
- Take from the stove, add the butter, lemon juice, and grated rind, and mix well.
- Beat the egg-yolks until light, and stir them into the paste in the saucepan.
- Allow the entire mixture to cool thoroughly before being used in a pie.
- Remarks
Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue, and the pie put back in the oven for a few minutes to brown the Meringue.
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