Depression Lemon Pie

DEPRESSION LEMON PIE



Depression Lemon Pie image

Make and share this Depression Lemon Pie recipe from Food.com.

Recipe From food.com

Provided by conniecooks

Categories     Pie

Time 50m

Yield 10 pieces

Number Of Ingredients 11

2 -3 slices white bread, fresh & soft crusts trimmed
3 tablespoons butter
1 cup boiling water
1 cup sugar
1 1/2 teaspoons cornstarch
2 egg yolks, beaten
3 tablespoons fresh lemon juice
1 lemon, zest of
unbaked 9-inch pie shell
2 egg whites
4 tablespoons sugar
Calories156.7
Fat4.4
SaturatedFat2.5
Cholesterol46.9
Sodium71.6
Carbohydrate28.5
Fiber0.1
Sugar25.4
Protein1.6

Steps:

  • Break crustless bread into small pieces to make 1 1/2 Cups.
  • Add butter and pour boiling water on top. Let stand 10 minutes.
  • Mix sugar and cornstarch, add beaten egg yolks, juice and zest.
  • Pour over bread and stir until creamy.
  • Pour into pieshell and bake at 400 until crust is golden brown and filling is set. About 15 to 20 minutes.
  • Cover with meringue made by beating 2 egg whites till foamy and gradually adding 4 Tbsp of sugar.
  • Bake in 325 oven till lightly browned.

VINEGAR PIE I



Vinegar Pie I image

This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.

Recipe From allrecipes.com

Provided by Kevin Ryan

Categories     Desserts     Pies     Vintage Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
¼ cup sifted all-purpose flour
1 cup white sugar
1 cup water
3 egg yolks
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon lemon extract
3 tablespoons distilled white vinegar
3 egg whites
6 tablespoons white sugar
Calories267.1 calories
Carbohydrate45.5 g
Cholesterol80.6 mg
Fat8.3 g
Fiber0.3 g
Protein3.5 g
SaturatedFat3.2 g
Sodium163.2 mg
Sugar35.1 g

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
  • Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
  • Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
  • Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
  • Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

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