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Lemon Pie (VRP 090)

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Lemon PieLemon Pie

Lemon Pie Recipe Card Front

Front of the recipe card for Lemon Pie.

There is a notation that the recipe was submitted to the publication by Mrs. Dean M. Cusack from Florence County, South Carolina.

Vintage Recipe Box 90

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Lemon Pie Recipe

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Lemon Pie

Lemon Pie


  • ½ stick butter
  • 1 cup sugar
  • 4 tablespoons flour
  • 2 cups milk
  • 3 egg yolks
  • Rind of 1 lemon and juice
  • 1 9-inch baked pastry shell
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar


  1. Melt butter; add sugar and flour, blending well.
  2. Gradually add milk.
  3. Heat in double boiler until it begins to thicken.
  4. Beat egg yolks and add lemon juice and rind.
  5. Gradually add about 1 cup of the hot milk mixture to eggs.
  6. Combine the two mixtures and cook in top of double boiler until thick, stirring constantly.
  7. Pour into baked 9-inch pastry shell.
  8. Make meringue by beating egg whites and cream of tartar until stiff.
  9. Gradually add sugar while beating.
  10. Cover pie with meringue and bake at 400° until lightly browned.

Lemon Pie

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