Recipe: Lemon Custard Pie

Place in a Saucepan

  • One cup of sugar,
  • One and one-half cups of water,
  • One-half cup of cornstarch.

Stir to dissolve and then bring to a boil, and cook for five minutes. Now add

  • Rind of one-quarter lemon, grated,
  • Juice of two lemons,
  • Yolks of two eggs.

Beat to thoroughly mix and then pour into PIE plate prepared as for CUSTARD PIE. Bake in a moderate oven for twenty-five minutes and then cover with MERINGUE made of whites of eggs.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss