{"id":4927,"slug":"lemon-custard-pie","title":"Lemon custard pie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six eggs","one quart of milk","one-quarter pound of sugar","grated rind and juice of two lemons"],"ingredients_norm":["egg","milk","sugar","rind and juice of lemon"],"steps":["Same as vanilla custard pie, except use the grated rind and the juice of two lemons instead of the vanilla bean."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w43:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"154c54e35d25bd7ef0b008ac76ec7e57a363aecf36106914705d44b2409c51d2","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/lemon-custard-pie"}