Handwritten Recipe Wednesday: Lemon Pie – Cream

The family took a little trip to St. Louis for spring break. What fun! We went up the the Gateway Arch, to the city Museum and to the Zoo. We also sampled many wonderful foods. But another activity we have in mind for this week is to make a lemon meringue pie. My Grandmother made them, and called them Lemon Cream Pies. I wonder if hers were like this one from my collection of handwritten recipes.

1 c. sugar

1/3 c. corn starch

1/4 tsp. salt

2 C scalded milk

2 T butter

3 egg yolks

1/3 c. lemon juice

1 tsp. grated peel

1 egg white

Mix C S & S in double boiler. Add milk & butter & blend. Cook til thick, stirring constantly. Remove from heat. Stir small amount into beaten egg yolks. Add to remain. Stir vigorously. Blend in lemon J & peel. Return to heat & cook 2 min. Fold into white stiffly beaten. Cool slightly. Pour into baked pie shell.

Sounds good at any rate. We will be trying to bake a lemon pie this week. Stay tuned!

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