2 cup water, boiling
2 tbsp cornstarch
1 cup sugar
1/2 lemon, grated rind of
1 lemon, juice of
2 egg, separated
1 tbsp butter
1 *pastry
3 tbsp powdered sugar
Directions
Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1 servings
Lemon Pie (Penndutch) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Food historians have traced the existence of recipes back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, sadly, these ancient recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into starters, main meal and dessert, something that is very familiar to us today. He also informs us how the ancient chefs were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and dill. As our culinary historical trip moves on a few more years we have two interesting cookery books dating from the 1300s : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they have no connection with the curry that appears on menues today, but instead recipes for the types of food enjoyed by the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs was responsible for an explosion in publications on food, some of which are kept safe in private libraries. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Lemon Pie (Penndutch) recipe.
