Lemon Pie – 3 Eggs
1/4 cup all-purpose flour
3/4 cup sugar
2/3 cup boiling water
1 egg, beaten
2 egg yolks
2/3 cup evaporated milk
1 teaspoon lemon rind, grated
1/3 cup lemon juice
1 pastry shell*
2 egg whites
1/4 teaspoon Clabber Girl Baking Powder
4 tablespoons confectioners’ sugar
Make meringue by beating egg whites with Clabber Girl Baking Powder and confectioners’ sugar until stiff peaks form.
In the top part of a double boiler, mix together flour and sugar. Add boiling water; cook for 15 minutes, stirring frequently. Add beaten egg, yolks, and evaporated milk. Cook until smooth and thickened: remove from heat. Add lemon rind and juice. Cool. Pour into pastry shell*, top with meringue.
Brown in 400 degree F oven for 8 to 10 minutes, or until top is browned.
From The Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
This was originally featured in our 1930 Clabber Girl Baking Book.