Lemon Pie

Tarte de Citron

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 1Β½ Cupfuls of Sugar
  • A Cupful of Water
  • A Tablespoonful of Corn Starch, or 2 of Flour
  • 2 Eggs
  • A Tablespoonful of Butter
  • The Juice, Inner Fruit and Zest of 2 Grated Lemons


Eat the sugar and butter to a cream; add the eggs, the yolks and the whites beaten separately, and then add the hot water and the juice and meat of the Lemon and the grated zest. Moisten the flour or corn starch with a little cold water, and stir into the mixture. Line the pie pans with Plain Paste or Pie Crust. Bake the Under Crust a few minutes. Then fill the pans with the mixture, and bake in a quick oven for half an hour.

Or cook the Custard first, as many of the Creoles do, declaring that thus they reach better results. Boil the water, and then wet the flour or corn starch with a little cold water, blending thoroughly. Stir this into the water, and let all come to the boiling point. Then add the sugar, and, if you wish, the butter. Let it boil up once. Take off, and add immediately the beaten eggs, and set to cool. Then add the Lemon juice and grated Lemon and zest, stirring well. Bake the Under Crust of the Pie, fill with this mixture, and set in the oven to brown nicely. This should be an open Pie. Indeed, all Lemon Pies should be open, as Custard Pies always are. The above will make two Pies.