Lemon Meringue Pies

The recipe in Aunt Averil's book is for a lemon pie made with "substitute," that is, bottled lemon juice instead of lemons. The Mystery Box has 8 recipes for lemon pie fillings made with whole lemons, some that aim for economy and a couple more luxurious ones for company. I've left out a couple that are very similar to the ones published here. All rely on pre-baked pie crusts. I've included a crust recipe from cousin Louise. All but one call for a meringue topping, so Aunt Mary's meringue is here, too. Below you find:

• Lemon Pie (substitute)
• Basic Lemon Pie Filling
• Cousin Louise's Pie Crust
• Aunt Mary's Meringue
• Aunt Alice's Lemon Pie (an economy version!)
• Lemon Pie for company
• Louise's Lemon Chiffon (a gelatin custard)

When a recipe calls for grated rind, try to get only the colored rind, where the flavor is, and leave the white pith behind.

Lemon Pie from substitute

This is odd for more than just using concentrate. Why bread crumbs? I suppose they give the custard a bit more body.

• 1 1/2 cups soft bread crumbs
• 3 tablespoons margarine
• 1 cup boiling water
• 1/2 cup sugar
• 1 1/2 teaspoons cornstarch
• 2 egg yolks
• 3 tablespoons lemon juice (Sunkist)

Break bread crumbs into small pieces, add margarine, pour boiling water over and let stand until soft. In another bowl, mix sugar and cornstarch. Add egg yolks, well beaten, and lemon juice. Combine the mixtures.

Bake in one crust and cover with meringue.

Basic Lemon Pie Filling

This is a basic recipe for everyday use, combining recipes from, Margaret Bradshaw, Averil's Aunt Mary and Mrs. Mead. I think Mrs. Mead and Ms. Bradshaw were Averil's friends; I haven't come across them in a family context.

• 1 tablespoon butter
• pinch of salt
• 2 to 3 tablespoons corn starch, or 1 tablespoon flour
• 1 1/2 cups water
• 4 tablespoons sugar (Mrs. Mead) or 1 cup (Aunt Mary)
• yolks of 1 or 2 eggs (save the whites for the meringue)
• juice of two lemons
• grated rind of 1 lemon

Aunt Mary's directions: pour the juice and grated rind over the sugar. Put juice and grated rind of one lemon on 1 cup sugar. Beat in the egg yolks. Dissolve the cornstarch in cold water and add it. Slowly add one cup of boiling water and cook until thick. [None of the directions say to stir. I think that is because theses cooks all knew that custard must be stirred constantly to avoid curdling or burning.]

Pour the custard into a baked pie crust, spread on meringue, and brown it.

Margaret Bradshaw's directions: Cook butter, salt, corn starch and water in double boiler about 20 minutes. Add sugar, egg yolks and lemon juice [she doesn't use the rind]. Cook [and stir] until thick.

Cousin Louise's Pie Crust

For two 9-inch crusts

Here is a basic crust recipe. Louise used Spry, a vegetable shortening that is no longer available (I think because it couldn't compete with Crisco). Any good shortening, Crisco, margarine or butter should work.

• 2 1/2 cups sifted flour
• 1 teaspoon salt
• 3/4 cup shortening
• up to 5 tablespoons cold water

Sift flour and salt. Add 1/2 of the shortening. Cut with two knives until mixture looks like meal. Add remaining shortening and cut until particles are about size of navy beans. Sprinkle water, about a tablespoon at a time, over mixture. With a fork, work lightly together until all particles are moistened and in small lumps. (Add only enough water to moisten).

Aunt Mary's Meringue

I haven't been able to identify where Aunt Mary Chambersburg fits into the family (or even whether Chambersburg is her name or her home town).

• 1 tablespoon sugar
• 2 egg whites

Beat the egg whites, slowly add the sugar. Continue beating until it makes stiff peaks. Spread over the pie. "Merely brown. Do not cook."

Aunt Alice's Lemon Filling

This one is sweet, but not so lemony. Alice Boulton was Averil's mother's cousin.

• 1 cup sugar plus 2 teaspoons
• 1 cup water
• 4 tablespoons flour
• salt
• 2 eggs, separated
• juice and rind of 1/2 lemon

Boil 1 cup sugar, water, flour and salt in double boiler until flour is cooked, then add egg yolks, lemon juice and rind. Use egg whites with 2 teaspoons sugar for meringue.

Lemon Pie for Company

This is a very rich filling, the sort one would save for company or a fancy occasion.

• 1 cup water plus 2 tablespoons
• Juice of 3 lemons, Rind of one
• Butter size of walnut [1 1/2 to 2 tablespoons]
• 1 cup sugar
• 6 eggs, separated, plus 3 egg whites for the meringue
• 1 tablespoon cornstarch
• two tablespoons water

Put 1 cup water, lemon juice and rind, butter and sugar in double boiler, stir till melted. Beat the egg yolks until they are cream-colored. Pour hot liquid from double boiler very slowly over the yolks. Return to double boiler. Stir in a smooth paste of cornstarch and 2 tablespoons water. Cook until thick. Take off heat and cool Beat the whites of the eggs until dry and add to lemon mixture.

Bake crust separately. Pour mixture into crust. Spread with a meringue made from whites of 3 more eggs. Brown in the oven.

Here is Great-Grammy's method of measuring butter.

Lemon Chiffon Pie

From cousin Louise Lockhart, another pie for company.

• 1 tablespoon gelatine
• 1/4 cup cold water
• 4 eggs, separated
• 1 cup sugar, divided
• Juice of 2 lemons
• 1/8 teaspoon salt
• Whipped cream for topping

Soak gelatine in cold water until softened. Cook beaten egg yolks, 1/2 cup sugar and lemon juice in double boiler until thickened, stirring constantly. Add softened gelatine and stir until dissolved. Beat egg whites, remaining sugar and salt until stiff. Fold into hot mixture and pour into baked pie shell. When cold, cover with whipped cream.