{"id":7606,"slug":"lemon-pie-no-2","title":"LEMON PIE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["nice crust","two slices of bread about two inches thick","one cup of boiling water","one dessertspoon of butler","the juice and rind of one lemon","one cup of sugar","yolks of two eggs","a little salt","white of two eggs","four tablespoons of powdered sugar"],"ingredients_norm":["nice crust","bread about inches thick","boiling water","butler","juice and rind of lemon","sugar","egg yolk","little salt","egg white","powdered sugar"],"steps":["Line a deep pie-plate with nice crust.","Prepare a filling as follows: After removing the crust from two slices of bread about two inches thick, pour over it one cup of boiling water; add one dessertspoon of butler, and beat until the bread is well soaked and smooth.","Then add the juice and rind of one lemon, one cup of sugar, the yolks of two eggs, well beaten, and a little salt; mix well.","Fill pie with mixture and bake in hot oven until firm.","Beat white of two eggs to a stiff froth, add four tablespoons of powdered sugar and spread on top and brown."],"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/12350","source_ref":"pg:12350:w80:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"7cb9b684b40f7e3932f0985983576841b623a547ce99b0611ea3a4f7d170a7cd","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/lemon-pie-no-2"}