No Spam Recipes

Lemon Pie II

A dish where sugar and corn-starch do the work.

Pies

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¾ cup sugar
  • ¾ cup boiling water
  • 2 tablespoons corn-starch
  • 2 tablespoons flour
  • 2 egg yolks
  • 3 tablespoons lemon juice
  • Grated rind 1 lemon
  • 1 teaspoon butter
Make it lactose-friendly
  • 1 teaspoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add 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, and cover with Meringue I; then return to oven and bake meringue.
Nutrition (estimated, per serving)
Calories426
Protein3.6 g
Fat6.6 g
Carbs90.4 g
Fiber0.4 g
Sodium10 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States