Lemon Pie II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ cup sugar.
  • ¾ cup boiling water.
  • 3 tablespoons corn-starch.
  • 2 egg yolks.
  • 3 tablespoons lemon juice.
  • Grated rind 1 lemon.
  • 1 teaspoon butter.


Mix corn-starch 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.