Lemon Pie II

Name: Lemon Pie II
Ingredients: 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

Ingredients

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

Steps

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.

More recipes with cornstarch, flour, eggs, lemon or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.