Page:Browne - The Plain Sailing Cook Book.djvu/99

 

FILLING FOR LEMON PIE

• MATERIALS
• 1 cup sugar
• 1¼ cups boiling water
• 4 tablespoon corn-starch
• ½ tablespoon butter
• 1 lemon
• 2 eggs— yolks only

• UTENSILS
• Tablespoon
• Lemon-squeezer
• Grater
• Dover beater
• Vegetable-knife
• Saucepan
• Bowl
• Cup

 

DIRECTIONS

1. Grate the rind of the lemon, then cut the lemon in two and squeeze out the juice.
2. Mix the sugar and corn-starch together in a saucepan.
3. Pour the boiling water slowly into the saucepan with the sugar and corn-starch, stirring constantly.
4. Place the saucepan over the fire, and allow the mixture to cook until it becomes a clear thick paste, stirring all the time.
5. Take from the stove, add the butter, lemon juice, and grated rind, and mix well.
6. Beat the egg-yolks until light, and stir them into the paste in the saucepan.
7. Allow the entire mixture to cool thoroughly before being used in a pie.

 

REMARKS

Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue (page 90), and the pie put back in the oven for a few minutes to brown the Meringue.

[ 89 ]