Filling for Lemon Pie

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PastryThe Plain Sailing Cook Book

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

1.

Grate the rind of the lemon, then cut the lemon in two and squeeze out the juice.

2.

Mix the sugar and corn-starch together in a saucepan.

3.

Pour the boiling water slowly into the saucepan with the sugar and corn-starch, stirring constantly.

4.

Place the saucepan over the fire, and allow the mixture to cook until it becomes a clear thick paste, stirring all the time.

5.

Take from the stove, add the butter, lemon juice, and grated rind, and mix well.

6.

Beat the egg-yolks until light, and stir them into the paste in the saucepan.

7.

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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