2 cup water, boiling
2 tbsp cornstarch
1 cup sugar
1/2 lemon, grated rind of
1 lemon, juice of
2 egg, separated
1 tbsp butter
1 *pastry
3 tbsp powdered sugar
A Recipe for
Lemon Pie (Penndutch)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Lemon Pie (Penndutch) is one of thousands in the Recipes-to-go Fruit Cookbook.
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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Food Tip |
This is a recipe for Lemon Pie (Penndutch) from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
Tell me what you eat, I'll tell you who you are. |
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I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
My favorite animal is steak. |
| Fran Lebowitz |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Serves: 1
Lemon Pie (Penndutch) Recipe brought to you by Recipes To-Go