Chester Pie

I discovered this recipe in an old cookbook, Warnes Model Cookery by Mary Jewry, the new edition of 1868 ... well not that new. This could well have been the precursor of that American favourite, the lemon meringue pie, as Liverpool was the great port of American emigration. Rather as with crème brûlée and burnt cream, you never quite know where it started, but with the proximity of Chester to Liverpool it might well be.