Page:The Boston cooking-school cook book (1910).djvu/542

 Lemon Pie III

Yolks 4 eggs 6 tablespoons sugar Few grains salt 1-1/4 cups milk Whites 4 eggs 7/8 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.

Lemon Pie IV

3 eggs 2/3 cup sugar 1/4 cup lemon juice Grated rind 1/2 lemon 2 tablespoons water

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

Lemon Pie V

1 cup sugar 3 tablespoons flour 3 tablespoons lemon juice Yolks 2 eggs 1 cup milk 1 tablespoon melted butter 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, as desired.

Mince Pies

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.