Best 1930s Old Fashioned Lemon Pies Recipes
OLD FASHIONED LEMON MERINGUE PIE
This is a wonderful tart/sweet pie. It is amazingly easy and quick to make this from-scratch pie. Use a store bought pie crust for convenience. It needs to chill in the fridge at least 2 hours, preferably overnight. I usually try to have my meringue going while the filling is cooking so that it will be ready while the filling is still nice and hot so it doesn't seperate, but not too soon so it doesn't weep. Sometimes I make it and sometimes I don't, but either way its an amazingly delicious pie.
Provided by MommyMakes
Categories Pie
Time 35m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
- In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
- Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
- Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
- Remove from heat and stir in lemon zest.
- Pour hot mixture into cooled pie shell.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
- Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
- Once cooled, chill in the refrigerator until nice and cold.
Nutrition Facts : Calories 467.7, Fat 18.5, SaturatedFat 7.1, Cholesterol 141.1, Sodium 337.1, Carbohydrate 71.2, Fiber 1.4, Sugar 49.4, Protein 6
MY MOTHER'S OLD FASHIONED LEMON PIE
This recipe was developed by my mother, Margaret Cousins Matteson, of Oxford, NC, and her sister, Virginia Cousins Walters, of Petersburg, VA. I can vouch for how good it is having had it many times in my childhood. You can add more lemon juice if a more intense lemon flavor is desired.
Provided by Dan-Amer 1
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Cream the butter and the sugar, beat the egg yolks, and add them to the butter-sugar mixture. Cream them in until you have a smooth mixture.
- Add the grated lemon rind or lemon extract and the lemon juice and beat in until well mixed.
- Beat the egg whites with a 'tbs sugar until the whites hold their shape, then fold them into the butter-sugar- yolks mixture.
- Preheat your over to 350°F
- Pour the mixture into the unbaked pie shell, place in the preheated oven, and bake for 40 minutes, or until done.
Nutrition Facts : Calories 2323, Fat 120.7, SaturatedFat 48.7, Cholesterol 756.5, Sodium 1472.4, Carbohydrate 287.3, Fiber 6.8, Sugar 202.4, Protein 30.6
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
1930'S OLD FASHIONED LEMON PIES
I have not yet tried this one yet,it has been collected and sitting in my recipe file box in the kitchen for years.I will do this one in the next few months though!Picture time will be then.
Provided by Connie Brannen
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Cream butter and sugar--beat in the 6 egg yolks.Add water and cornmeal--grated lemon rind and the juice of 2 lemons.
- 2. Fold in stiffly beaten egg whites and bake these pies at 350 degrees till brown.
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