How to make 1930's Lemon Pie | Dining through the Decades Episode 1 Season 3

Hello Darlings, welcome back to another season of Dining through the Decades!!! In this first episode we are diving into the 1930’s and baking Lemon Pie! I had lots of fun baking and of course making mistakes along the way (but that’s just how baking is, trial and error!)
I hope you enjoy the video and I’ll see you next week for the 2nd episode!

P.s. I forgot to mention the recipe I used is from a 1936 cookbook called The National Mark Calendar of Cooking!

Lots of love,
Sage Xx

Here is the recipe for the Lemon Pie:
3 eggs
1 pint milk
1 oz. granulated sugar
6 oz. castor sugar
1 lemon
1 dessertspoonful cornflour
Puff or short crust pastry

Make a flan case of the pastry and bake it “blind” (fill it with rice or haricot beans in a lining of greased paper and bake) until three-quarters done (I cooked mine for 10 minutes at 180 degrees C/ 356 degrees F).
While it is baking, mix the cornflour with a little milk until it is smooth, and pour over this the boiling milk, stirring it well.
Now add the granulated sugar, the finely grated rind of a lemon and the yolks of the eggs, and stir on a low heat until the mixture thickens. Pour this into the flan case.
Now beat the egg whites as stiffly as possible, stir the castor sugar lightly into them, spread this on top of the pie and bake it in a moderate oven until the meringue is crisp and golden (My pie took 20-25 minutes).

Let cool and enjoy!

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