Wednesday, March 25, 2009

Rich Lemon Pie

The pie crust should be made and baked first. The filling consists of juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound butter, small glass of brandy, nutmeg. Cream, butter and sugar together; add brandy, nutmeg, lemon, and then eggs.

Take the whites of 2 more eggs, beat very light and put on top. This will make one large pie.

This vintage recipe is from " The Cookery Blue Book", by Society for Christian Work of the First Unitarian Church, San Francisco, California