Skip to Content

Lemon Pie (VRP 012)

Share Your Love of Vintage Recipes!!!

lemon pie

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.

lemon pie

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.


Lemon Pie

Lemon Pie

Ingredients

  • 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

Instructions

  1. Zest lemons then juice the lemons
  2. Add lemon zest, sugar and cornstarch to pan
  3. Stir mixture
  4. Add egg yolks, lemon juice, water, and butter
  5. Cook until thick
  6. Complete cool before adding to baked pie crust
  7. Add meringue
  8. Bake at 350 degrees until the meringue is browned

COOK’S NOTES
  • 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.)

LINKS OF INTEREST

We have lots of recipes on the site that may be of interest to you. Use the links below to view other recipes similar to this lemon pie recipe.

If you make this lemon pie recipe, please share your photos and comments below!

Lemon Pie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Debbie Bell

Sunday 27th of December 2020

This is very similar to my mother-in-law's recipe, from her English mother. It's a family favorite, and I use it often.

In a heavy-bottomed saucepan, whisk together 3 c. cold water, 3 T. cornstarch, 1/3 c. flour, and 1 cup sugar. Bring to a boil, whisking constantly while scraping bottom of pan to prevent scorching. Separate yolks from 3 eggs. Temper yolks by whisking in 1/2 c. of hot mixture from saucepan. Then add yolk mixture to saucepan and whisk thoroughly, scraping bottom constantly as the mixture returns to boiling. Boil 1 minute and remove from heat. Add 3 T. butter, 1/2 c. fresh lemon juice, and zest of 1 lemon. Whisk thoroughly. Pour into prebaked pie shell. Chill. (Tip: I use a gravy-and-sauce whisk, which has a circular coil that can effectively scrape the bottom of a saucepan, including the edges.)

Lula Porter

Friday 23rd of December 2016

I needed a recipe that didn't use sweetened condensed milk. Took your idea and ran with it. Looks like they used sugar, cornstarch and water instead of the sweetened condensed milk. I used a can of evaporated milk instead of the water and a quarter cup of cornstarch. Cooked it in a skillet to give me more heated surface. Hint: keep stirring (I used a whisk) because it tends to scorch. It passed the old man's taste test, but I thought it needed a little more lemon taste so I added a few drops of lemon extract.

Billie

Sunday 29th of January 2017

Awesome! That is what is so great about recipes - make them your own!!!!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VintageRecipeProject.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Read our Privacy and Affiliate Policy.