Fannie Merritt Farmer

Lemon Pie II

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¾ cup sugar.
  • ¾ cup boiling water.
  • 3 tablespoons

Method

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.