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The 1918 Fanny Farmer Cookbook
Mix corn−starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes,
add
and
butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie.
Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly,
cover with Meringue I; then return to oven and bake meringue.
1
7
Lemon Pie III
Yolks 4 eggs
1
1/4 cups milk
tablespoons sugar
Whites 4 eggs
Few grains salt
6
7
/8 cup powdered
sugar
lemon
1
Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with
paste
juice.
as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool
slightly, and cover with Meringue III made of whites of eggs, powdered sugar, and lemon
1
8
Lemon Pie IV
3
2
eggs
1
/4 cup lemon juice
/3 cup sugar
Grated rind 1/2 lemon
tablespoons water
2
Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a
moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue.
1
9
Lemon Pie V
1
3
cup sugar
1
tablespoons flour
cup milk
1
tablespoon
melted butter
3
tablespoons lemon
juice
Yolks 2 eggs
Chapter XXVIII − PIE
543
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