Lemon Cream Pie. ✠
- 1 teacup powdered sugar.
- 1 tablespoonful butter.
- 1 egg.
- 1 lemon—juice and grated rind, removing the seeds with care.
- 1 teacupful boiling water.
- 1 tablespoonful corn-starch, dissolved in cold water.
Stir the corn-starch into the water, cream the butter and sugar, and pour over them the hot mixture. When quite cool, add lemon and the beaten egg. Take the inner rind off the lemon and mince very small.
Bake in open shell.
Lemon Pie (No. 3.)
- 3 eggs.
- 1 great spoonful butter.
- ¾ cup white sugar.
- Juice and grated peel of lemon.
- Bake in open shells of paste.
Cream the sugar and butter, stir in the beaten yolks and the lemon, and bake. Beat the whites to a stiff méringue with three tablespoonfuls powdered sugar and a little rose-water. When the pies are done, take from the oven just long enough to spread the méringue over the top, and set back for three minutes. This mixture is enough for two small, or one good-sized pie.
Eat cold.
Orange Pie. ✠
- 3 eggs.
- ¾ cup of white sugar.
- 2 tablespoonfuls butter.
- 1 orange—juice and half the grated rind.
- ½ lemon—juice and grated peel.
- Nutmeg to taste.