Preserved exactly as written in the original source
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Cook in double boiler until thick, three egg yolks, beaten light; juice one lemon, and a little rind; three tablespoons hot water; one-half cup sugar; pinch salt
To three stiffly beaten egg whites add one-half cup sugar
Fold into cooked mixture
Cool
Place in previously baked shell
Modern guidance to help you succeed with this vintage recipe
Cooking the egg yolks with acid and sugar in a double boiler creates a stable lemon curd through gentle, indirect heat that prevents curdling. The hot water thins the mixture for even cooking while the sugar raises the coagulation temperature of the eggs. Folding in sweetened meringue while the curd is still warm creates a mousse-like filling that sets into a light, airy texture as it cools—the residual heat partially cooks the meringue for stability.
The lemon curd base (before adding meringue) can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly on the surface. Warm gently in a double boiler before folding in freshly beaten meringue and filling the shell.
Store the finished pie loosely covered with plastic wrap in the refrigerator for up to 2 days. The meringue-lightened filling will gradually weep and lose volume over time, so this pie is best served within 24 hours of assembly. Do not freeze.
AI-generated tips from Chef Cecil's culinary database
The lemon curd base (before adding meringue) can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly on the surface. Warm gently in a double boiler before folding in freshly beaten meringue and filling the shell.
Store the finished pie loosely covered with plastic wrap in the refrigerator for up to 2 days. The meringue-lightened filling will gradually weep and lose volume over time, so this pie is best served within 24 hours of assembly. Do not freeze.
