Lemon Pie II
A dish where sugar and corn-starch do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 180 ml sugar
- 180 ml boiling water
- 30 ml corn-starch
- 30 ml flour
- 2 egg yolks
- 44 ml lemon juice
- Grated rind 1 lemon
- 5 ml butter
Make it lactose-friendly
- 1 teaspoon butter → plant butter, ghee (mostly lactose-free), or olive oil
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.
Nutrition (estimated, per serving)
| Calories | 426 |
|---|---|
| Protein | 3.6 g |
| Fat | 6.6 g |
| Carbs | 90.4 g |
| Fiber | 0.4 g |
| Sodium | 10 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States