2 cup water, boiling
2 tbsp cornstarch
1 cup sugar
1/2 each lemon, grated rind of
1 each lemon, juice of
2 each egg, separated
1 tbsp butter
1 *pastry
3 tbsp powdered sugar
A Recipe for
Lemon Pie
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This Recipe for Lemon Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Oscar Wilde (1854-1900) |
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| Anonymous |
This is a recipe for Lemon Pie from the recipe cookbook of Recipes-to-go (Fruit)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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| Unknown |
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| Epicurus |
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| Author Unknown |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
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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 Recipe brought to you by Recipes To-Go