Thursday, May 6, 2010

Vintage lemon pie recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?


I'm using a different linking tool this week in hopes that it will work better than the one last week. These tools all have their pros and cons, and none ever seem to work just right, so if you encounter problems, please use the comment form. (Thanks to Russ at Grampy's World for letting me know of the problem last Thursday.)

It's lemon season!  We can find very good lemons year round these days, but this time of year is the beginning of the peak season for them. I'm looking forward to delicious, sweet lemonades all summer long, too.  Today I'm sharing a lemon pie recipe from my Household Searchlight Recipe Book.

Lemon Pie Recipe
2 Tbsp. corn starch
3/4 cup sugar
1 cup boiling water
1/4 cup lemon juice
1 Tbsp. butter
2 eggs
Grated rind 1/2 lemon
2 Tbsp. sugar

Combine corn starch and 3/4 cup sugar. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice, and a few grains salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 tablespoons sugar. Bake in slow oven (325 F.) 20 minutes.

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  1. Lemon pie is one of our favorites - a perfect dessert for the beginning of summer. It's so much better with the filling made this way, rather than using the pudding type from a box. Thanks Joy - another good one!

  2. Joy, thank you for sharing this vintage recipe! I am going to give it a try. Lemon pie is so refreshing and a wonderful summer dessert!


  3. Hi Joy! I love *anything* lemon but I have never attempted to bake with it aside from those pre-made cake mixes (haha, okay now I am embarrassed!) But this looks great and does not seem too difficult to make. Maybe I will give it a try?

  4. Hey! I want some. Looks so good. One of our favorites.

  5. Grandmother Wren: Thank you. I so agree that it's better than those boxes, and with a recipe so simple and easy to begin with, why bother. It's better to control our ingredients and their quality. I've been so happy with this vintage cookbook. Most of the recipes are simple, and so tasty.

    Becky: You're welcome, and thanks for stopping by. I hope you do make it. Let all of us know what you thought if you do make this one. :-)

    Christina: The only thing easy about those pre-made cake boxes is that the flour is already measured, but a scale to weigh the flour is easier still. Then just fluff up the flour a bit with the whisk, and that's it.

    This recipe is very easy. Do give it a try, and you'll see how much better it is than anything that comes out of a box (and the giant processing factory that box comes from.)

    Russ: Thanks. :-) Lemon pie, especially with the meringue, is my husband's absolute favorite of all.

  6. Hi Joy! Your lemon pie sure look delicious! I want to wish you a very Happy Mother's Day!

  7. Yummy lemon pie! One of my favorites!

    If you have time, stop by and check out my giveaway!

  8. Lemon pie sounds yummy. I don't think I've ever made it (or even had it!) I made an oatmeal pie today from a vintage recipe, but unfortunately it turned out kinda runny. It has corn syrup in it and I think is suppposed to be kind of the texture of pecan pie, but alas . . . Thanks for sharing this recipe :)


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