Filling for Lemon Pie - American Recipe

Filling for Lemon Pie

🌍 American, American Home Cooking Difficulty: ●○○○○

🍳 Equipment: Tablespoon, Lemon-squeezer, Grater, Dover beater, Vegetable-knife, Saucepan, Bowl, Cup

Classic American filling for lemon pie — simple, satisfying home baking.

Ingredients

• 1 cup sugar
• 1¼ cups boiling water
• 4 tablespoons corn-starch
• ½ tablespoon butter
• 1 lemon
• 2 eggs—yolks only

Method

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.

Tags: corn, butter, egg, sugar, lemon · Source: The Plain Sailing Cook Book (1922)

Notes

Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue (page 90), and the pie put back in the oven for a few minutes to brown the Meringue.

Cross-References

• See (page 90)