{"id":7604,"slug":"cocoanut-lemon-pie","title":"COCOANUT LEMON PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of six eggs","one cup of sugar","juice of three lemons","rind of two of them","one-half of a cocoanut grated","whites of six eggs","rich pastry","flour"],"ingredients_norm":["egg yolk","sugar","juice of lemon","rind of of them","cocoanut","egg white","rich pastry","flour"],"steps":["Beat the yolks of six eggs and one cup of sugar until very light.","Squeeze in the juice of three lemons and the rind of two of them, stir well.","Add one-half of a cocoanut grated, and lastly add the whites of six eggs, beaten to a stiff froth.","Line a deep pie-plate with rich pastry, sprinkle a little flour over it, pour in the lemon mixture and bake."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This makes one pie in deep pie-plate.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w80:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.92,"content_hash":"ded0354f3bda5479542664e98e2049c29d867a5c34f28bf0607aed101f8d15a6","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cocoanut-lemon-pie"}