1930 Magic Lemon Cream Pie
Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 New Magic In The Kitchen cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the modern Key lime pie, as it breaks away from previous more labourious methods.
Ingredients
| Condensed milk | 1 Can (10 oz) | |
| Lemon juice | 1/2 Cup (8 tbs) | |
| Lemon | 1 | |
| Eggs | 2 | |
| Granulated sugar | 2 | |
| Pie shell | 9 Inch |
Directions
GETTING READY:
1. Preheat oven to 350ºF
MAKING:
2. Blend together condensed milk, lemon juice, zest, and egg yolks.
3. Pour into a baked pie shell.
4. Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
5. Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
SERVING:
6. Serve and Enjoy
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3
