Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sugar
- 2 cups powdered sugar
- a pinch of salt
- a piece of brown paper lightly over
- 3 lemons
- half through
- 5 yolks of eggs
- salt
Directions
Pie paste; S eggs;
3 lemons; Salt;
2 cups sugar; Milk.
Spread the thinly-rolled pie paste over the pie plate; let it bake half through, and cool off. Make the following filling: Beat 5 yolks of eggs with 2 cups powdered sugar, until they show air bubbles. Add a tablespoon milk and the juice of 3 _ lemons ; lastly, the whites of the eggs, with a pinch of salt, are beaten to a snow. Mix all well together, put on the pie crust, then place in the oven and bake until the filling loses its ten- dency to flow. Should it brown before this is the case, lay a piece of brown paper lightly over it. When baked, let it re- main in the tin for a few minutes before removing it to the plate. The spring form is the best for baking lemon pies.
— Mrs. A. J. DeRoy.