Dessert
Crustless lemon pie
Marion Harland’s original method for Crustless lemon pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a cupful of crumbs for an hour in a little milk.
- Cream together a half-cupful of sugar and half as much butter, whip into them the beaten yolks of three eggs and the white of one, reserving the other whites for the meringue.
- Now add the juice and grated rind of two lemons, then the soaked crumbs.
- Make a meringue of the stiffened whites and two tablespoonfuls of powdered sugar.
Historical transcription
Source method
- 1
Soak a cupful of crumbs for an hour in a little milk. Cream together a half-cupful of sugar and half as much butter, whip into them the beaten yolks of three eggs and the white of one, reserving the other whites for the meringue. Now add the juice and grated rind of two lemons, then the soaked crumbs. Line a large pie-plate with puff paste, pour in the lemon mixture and bake to a golden brown. Make a meringue of the stiffened whites and two tablespoonfuls of powdered sugar. Draw the pie to the door of the oven, spread with the meringue and return it to the oven just long enough to brown it delicately. Eat cold.
Nutrition pending
No invented nutrition numbers.
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