Page:The Boston cooking-school cook book.djvu/542

470 Lemon Pie IIr Yolks 4 eggs 114 cups milk 6 tablespoons sugar ~ Whites 4 eggs Few grains salt % cup powdered sugar 1 lemon

Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III (see p. 480) made of whites of eggs, powdered sugar, and lemon juice.

3 eggs 14 cup lemon juice 2g cup sugar Grated rind 144 lemon 2 tablespoons water

Beat eggs slightly, add sugar, lemon juice, erated rind, and water. Bake in one crust in a moderate oven. Cool — slightly, cover with Meringue II, then return to oven and bake meringue.

1 cup sugar 1 cup milk 3 tablespoons flour 1 tablespoon melted 3 tablespoons lemon juice butter Yolks 2 eggs Whites 2 eggs Few grains salt

Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs beaten stiff, and salt. Bake in one crust, and cover with meringue or not, a desired. ;

Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts.