The front of this lemon pie recipe has seen some wear and tear over the years. The author of this recipe must have baked it often for her family or friends as both sides are stained and the fountain ink has smeared.
HOW AWESOME IS THIS!?
This recipe card is my favorite card so far as it has so much “character” to me.
I am not sure what the instructions on the back are for and how it impacts the recipe. It appears to be a substitution for the cornstarch – do you agree?
Also, the author didn’t include information on creating and adding the meringue so don’t toss those egg whites to add with sugar later to beat up the meringue.
- 2 lemons to zest and juice
- 1 1/3 sup sugar
- 1 large tablespoon corn starch OR 3 tablespoons sifted flour
- 2 eggs, separated
- 1 tablespoon butter
- 2 cups of water, scant
- Zest lemons then juice the lemons
- Add lemon zest, sugar and cornstarch to pan
- Stir mixture
- Add egg yolks, lemon juice, water, and butter
- Cook until thick
- Complete cool before adding to baked pie crust
- Add meringue
- Bake at 350 degrees until the meringue is browned
- 1 tablespoon of corn starch is NOT enough to thicken this and I am beginning to think the “or” might be a symbol for “and” so there is a combo of cornstarch and flour
- I used a normal dish pie crust (not deep) dish and this recipe doesn’t make enough filling for me as I like a “thicker” pie. Could be because I overcooked it trying to get it to thicken and messed it up through that process (I KNEW I should have added more cornstarch from the beginning but had to follow the recipe first.)
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