Day 178 Lemon Pie

I decided to try making one of the recipes for Lemon Pie in the 1906 Berlin Cook Book and chose Mrs. Oscar Rumpel’s recipe since it required just one lemon.

The directions are very sparse in this recipe but typically lemon pie filling is cooked and then put in a partially baked pie shell and then baked in the oven with meringue on top. The other two lemon pie recipes in the cook book follow that technique so I feel safe in doing the same with Mrs. Rumpel’s recipe.

I grated and juiced the lemon. I mixed the cornstarch and sugar together and then added them to the lemon in a saucepan. I slowly added the boiling water. I let it cook until thickened and then removed it from the heat.  I let it cool a bit and then added the beaten egg yolks and returned it to the heat. Once cooked it should be poured into a pie shell and baked at 400 degrees F. until set. Then I added the beaten egg whites to the top and put it back in the oven until lightly browned.

Ada H. R. Hilborn married Oscar E. Rumpel in 1900 becoming Mrs. Oscar Rumpel. She had two little boys by the time the cook book was published. In 1911 the family included a domestic servant named Bella Miller. They all lived at 25 Cameron street. Oscar’s father owned the Berlin Felt Boot Company where Oscar worked.

This is a different lemon pie since the filling doesn’t include butter. It was much paler than the commercial lemon pies. I was worried the lemon flavour would be mild but it has a nice tang. My pie didn’t set very well which is probably due more to my technique (and impatience) than to the recipe. At least it made a nice sauce for the leftover Feather Cake.

LEMON PIE
Juice and grated rind of 1 lemon, 1 cup sugar, 1 1/2 tablespoon of cornstarch, 1 1/2 cups of boiling water, yolks of 2 large eggs, Beat the whites for the top of pie.

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