Saturday, February 2, 2013

Quaker Lemon Pie

From "Clayton's Quaker Cook-Book", 1883.

  • Grated rind and juice of two lemons
  • 2 cups sugar
  • butter, the size of an egg
  • 2 tablespoonfuls corn-starch
  • 4 eggs

Rub the butter and sugar smooth in a little cold water; have ready 2 cups boiling water, in which stir the corn-starch, until it looks clear; add to this the butter and sugar, and, when nearly cold, the yolks of four eggs, and the white of one, well beaten, and the rind and the juice of the lemons.

After lining two deep dishes with a delicate paste, and pouring in the mixture, beat the remaining whites of the eggs to a stiff froth, adding two spoonfuls of powdered sugar.

Spread this over the pies when done, returning to the oven to brown.

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