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The New Zealand Railways Magazine, Volume 4, Issue 3 (July 1, 1929)

Lemon Pie

Lemon Pie.

Two lemons, 1 ½ cups white sugar, 2 heaped tablespoons flour (unsifted) or 1 tablespoon cornstarch, 3 eggs, 2 cups water, butter size of a walnut. Into a deep dish grate the outside rind of the two lemons, add the sugar and flour or cornstarch, and stir well together; then add the yolks of the three eggs, well beaten. Beat the mixture thoroughly, then add the juice of the two lemons, water and butter. Set this on the fire in a pan of constantly boiling water, or in a double boiler, and cook until it thickens. Remove from the fire, and, when cooled, pour it into a deep pie tin lined with baked pastry. Bake, and when done, have ready the whites of the three eggs, beaten stiff with three small tablespoons of sugar; spread this over the top and return to the oven to set and brown lightly. This makes a deep, large sized pie.