The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Lemon Pie

• ¹⁄₂ cup flour
• 1 cup sugar, granulated
• 1 cup boiling water
• 3 tablespoons lemon juice
• Rind of one lemon
• 4 teaspoons butter
• ¹⁄₄ cup powdered sugar
• 2 eggs

Mix the sugar and flour together, add the boiling water slowly, stirring it all the time. Boil it gently for twenty minutes, stirring it frequently. Mix the lemon with the yolks, pour the hot mixture slowly on the yolks, return it to the fire and cook it below boiling point until the eggs have thickened; then add the butter. Cool the filling a little before putting it into a baked crust. Beat the whites of eggs until very stiff, add the sugar, and when barely mixed with the whites, spread it over the pie for a meringue; bake it till a delicate brown in a very hot oven, or put it for a few minutes into an insulated oven with one very hot stone close over the pie. Serve it warm, but not hot.

Serves five or six persons.