=Lemon Pie--Granella Crust=
4 tablespns. lemon juice
1½ cup sugar
1⅓ cup water
5 or 6 tablespns. flour
yolks 2 or 3 eggs
¼ teaspn. salt
Flavor sugar with oil of lemons (p. 27), add flour, mixing well, and
pour the perfectly boiling water over, stirring until smooth; boil,
add the slightly beaten yolks, lemon juice and salt; heat just enough
to set the egg. Turn the filling into the baked granella crust and
spread quickly around the edges so as to touch the top of the crust.
_Meringue_--Whites of 2 eggs, ½ tablespn. lemon juice, 2-3 tablespns.
sugar. Beat whites with a little salt to moderately stiff froth, add
lemon juice and beat stiff; fold in the sugar and drop by spoonfuls on
the hot pie; brown delicately on top grate of oven. This filling may be
used in any baked crust.
=★ Lemon Cake or Sponge Pie=
1 cup sugar
3 tablespns. flour
1 cup milk
2 eggs
salt
4 tablespns. lemon juice
grated rind
Mix sugar, salt and flour; add milk gradually, stirring until smooth;
pour over beaten yolks of eggs, add lemon juice and rind and lastly,
stiffly-beaten whites of eggs. Bake in slow oven 30 m., or until just
done.
=Lemon Cream Pie, large=
2⅓ cups rich milk
1¾ cup sugar
1⅓ cup flour
grated rind of 1 lemon
4½ tablespns. lemon juice
2 large eggs
Mix flour, sugar and salt, pour boiling milk over, stirring, boil till
very thick; add lemon juice and yolks of eggs, stir until well mixed
and eggs cooked; spread in baked granella or pastry crust and cover
with the meringue.
=Ma’s Lemon Pie=
grated rind of 1 lemon
3 tablespns. lemon juice
1 cup thick sweet or sour cream
1 cup sugar
Mix cream and sugar, add lemon juice and rind. Two crusts.
=Starchless Lemon Pie=
¾ cup sugar, flavored
yolks 4 eggs
whites of 2 eggs
3 tablespns. lemon juice in measuring cup.
Fill cup with water
_Meringue_--2 beaten whites, ½-1 tablespn. sugar.
=Lemon Pie--Cornstarch=
1½ cup water
½ cup sugar
1 tablespn. butter
2½ tablespns. corn starch
1 cup sugar
3½ tablespns. lemon juice
lemon rind
yolks 2 or 3 eggs
whites 2 eggs
Mix corn starch, the ½ cup of sugar and butter, pour boiling water
over, cook; remove from fire, add the 1 cup of sugar, the lemon juice,
grated rind and beaten yolks of eggs; bake in 1 crust, meringue with
whites of eggs and sprinkle sugar over the top. Butter may be omitted.
=Lemon Pie without eggs or milk=
¾-1 cup sugar
2 tablespns. corn starch
1 cup hot water
2 tablespns. melted butter
3 tablespns. lemon juice
grated rind of 1 lemon
Mix sugar and corn starch in double boiler, pour boiling water over and
cook until thick, add butter and beat, then add lemon juice and grated
rind. Two crusts.
=Mrs. Hance’s Lemon Pie=--Pare 1 lemon thick enough to remove all the
white part, cut in thin slices and remove the seeds. Add 1 egg and ¾
cup of sugar, beat well and turn on gradually 1 cup of cold water. Two
crusts.
=Lemon Pie that will keep several days=
1 large lemon
1 egg
⅔ cup sugar
⅓ cup molasses
salt
Grate the rind and as much of the lemon as possible, remove seeds,
squeeze out the juice and chop pulp and skin very fine; beat the egg,
mix all the ingredients and bake between 2 crusts.
=Lemon Pie with Bread=
2 slices bread ½ in. thick
1 cup boiling water
1 level tablespn. butter
3 tablespns. lemon juice
grated rind of lemon
1 scant cup sugar
2 eggs
The slices should be from a medium sized, brick shaped loaf of bread.
Cut off the crusts and pour boiling water over; add butter and beat
with a fork until the bread is smooth; then combine with the rind and
juice of the lemon, the sugar and beaten yolks. Bake in 1 crust and
meringue with whites of eggs.
=Lemon Custard Pie=
4 eggs
1 cup sugar
4 tablespns. lemon juice
flavoring
1¾ cup rich milk
salt
Leave out 2 whites of eggs and beat the remainder with sugar, add lemon
juice and flavoring, salt and milk. Bake slowly until just set, no
longer. Meringue.
=Orange Pie=
5 tablespns. sugar
1 tablespn. butter
3 eggs
juice and pulp of 2 oranges
grated rind of 1 orange
juice of 1 lemon
grated rind of ½ lemon
Add beaten whites last. May omit butter.
=Orange Custard Pie=
rind of 1 and juice of 2 oranges
4 eggs
4 tablespns. sugar
1 pt. rich milk
Leave out 2 whites for meringue.