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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

LEMON PIE #2
 

 Take 6 eggs, 1 1/2 cupfuls of sugar, 4 heaping teaspoonfuls of cornstarch or flour, 3 cups of warm water, the grated rind and juice of 1 lemon, and butter the size of an egg. Beat the yolks of the eggs, flour and sugar together, add water, lemon juice, and butter (melted). Mix well together and bake in 4 pie plates without upper crusts. Add 6 heaping teaspoonfuls of granulated sugar to the whites of the eggs, beat to a froth, flavor with vanilla. Spread on top of custards and brown.

Sister J. P. Bowman, Jonesboro, Tenn.