Dessert
Lemon cream pie (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream a tablespoonful of butter with a cupful of sugar;
- dissolve a heaping tablespoonful of corn-starch in a gill of cold water, and stir it into a cupful of boiling water.
- then pour over the sugar and butter.
- Mix well and when cool stir in the grated rind and the juice of a large lemon, and one beaten egg.
Historical transcription
Source method
- 1
Cream a tablespoonful of butter with a cupful of sugar; dissolve a heaping tablespoonful of corn-starch in a gill of cold water, and stir it into a cupful of boiling water. Stir until smooth; then pour over the sugar and butter. Mix well and when cool stir in the grated rind and the juice of a large lemon, and one beaten egg. Line a pie-plate with puff paste, fill with this mixture and bake. When done, cover with a meringue, and return to the oven just long enough to brown lightly.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.