Page:Browne - The Plain Sailing Cook Book.djvu/99

 FILLING FOR LEMON PIE


 * MATERIALS

1 cup sugar

1¼ cups boiling water

4 tablespoon corn-starch

½ tablespoon butter

1 lemon

2 eggs— yolks only


 * UTENSILS

Tablespoon

Lemon-squeezer

Grater

Dover beater

Vegetable-knife

Saucepan

Bowl

Cup

DIRECTIONS


 * 1) Grate the rind of the lemon, then cut the lemon in two and squeeze out the juice.
 * 2) Mix the sugar and corn-starch together in a saucepan.
 * 3) Pour the boiling water slowly into the saucepan with the sugar and corn-starch, stirring constantly.
 * 4) Place the saucepan over the fire, and allow the mixture to cook until it becomes a clear thick paste, stirring all the time.
 * 5) Take from the stove, add the butter, lemon juice, and grated rind, and mix well.
 * 6) Beat the egg-yolks until light, and stir them into the paste in the saucepan.
 * 7) Allow the entire mixture to cool thoroughly before being used in a pie.

REMARKS

Lemon pie is made with a bottom crust only. After the pie is baked, the top is usually covered with Meringue (page 90), and the pie put back in the oven for a few minutes to brown the Meringue. 