{"id":4932,"slug":"lemon-meringue-pie","title":"Lemon meringue 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","meringue paste"],"ingredients_norm":["egg","milk","sugar","rind and juice of lemon","meringue paste"],"steps":["Same as lemon custard pie, but cover and ornament with meringue paste, and bake until colored."],"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:w43:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"be7524d803e8a39a0ec5a9e22a644a2561f01d1e834a9c1e4b03f694e19f700d","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-meringue-pie"}