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