Lemon Pie Filling -- Quad-Cities Online Recipe Book
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Lemon Pie Filling

Comment on this recipe

"I copied this from my late mother's 'Victoria Methodist Church Cookbook,' Victoria, Ill. It was published in 1916. It is very good."

Ingredients

1 lemon
2 egg yolks
1 cup sugar
2 tablespoons cornstarch
1 teaspoon butter
1-1/2 cups boiling water
Baked 8-inch pie shell

Instructions

Grate rind and squeeze juice from lemon. Beat egg yolks. Mix sugar and cornstarch and add to beaten egg yolks. Add lemon juice and rind. Stir together. Add butter and boiling water. Stir as water is added. Cook 3 to 5 minutes to thicken. Pour filling into pre-baked 8-inch pie shell. The egg whites may be used for meringue if desired.

Ruth Peterson
New Windsor



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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