{"id":3766,"slug":"lemon-pie","title":"LEMON PIE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3/4 cup sugar.","1 cup boiling water.","2 tablespoons cornstarch.","2 tablespoons flour.","2 egg yolks slightly beaten.","4 tablespoons lemon juice.","Grated rind one lemon.","1 teaspoon butter.","Few grains salt."],"ingredients_norm":["sugar","boiling water","cornstarch","flour","egg yolks slightly","lemon juice","rind lemon","butter","few grains salt"],"steps":["Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly.","Cook over hot water until mixture thickens; continue stirring.","Add lemon juice, rind, butter, and egg yolks.","Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge.","Cool mixture and turn in lined pan.","Bake in a moderate oven until crust is well browned.","Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue."],"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/31534","source_ref":"pg:31534:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fde00ae35712df4edcf033a9ce903812872991fa9ed8014b55dd2fdf02a36ec4","created_at":"2026-08-02T15:43:17Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), 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-pie"}