{"id":6036,"slug":"lemon-pie-special-2","title":"Lemon pie, special.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of sixteen eggs","three-quarters of a pound of sugar","juice and rinds of six lemons","whites of eight eggs","thin pie dough"],"ingredients_norm":["yolks of sixteen egg","quarters of pound of sugar","juice and rinds of lemon","egg white","thin pie dough"],"steps":["Mix in saucepan the yolks of sixteen eggs, three-quarters of a pound of sugar, and the juice and rinds of six lemons, and cook over a slow fire until it thickens.","Remove from the fire and stir in the whites of eight eggs beaten very hard.","Pour the mixture into two pie plates, lined with thin pie dough, and bake in a medium hot oven for about twenty-five minutes."],"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:w114:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"01e32ca3af5b59129ba524ce9ce24887378c168e58398f125b6a1ee6e7dcabc4","created_at":"2026-08-02T16:49:05Z","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-pie-special-2"}